Wash the tamarind and soak it in hot water for 10 minutes. Similarly, you can remove the seeds from Dates and soak them in hot water.
Melt the jaggery in water until completely dissolved and you remove impurities if any.
Take the dates in a mixer jar, add water and grind them to a smooth paste.
Extract the thick pulp from tamarind and keep it aside.
Run all the ingredients through a sieve to remove chunks.
Then mix in a pan, bring to a boil.
Let it start to a rolling boil, add red chili powder, fennel, Kala namak, and cumin powder, and simmer until the chutney thickens.
Allow it to cool down completely before transferring it to an air-tight container.
This chutney stays good for a week.