Ingredients:
Tamarind -Golf ball size
Jaggery – 1 tbsp
Chili powder- 1/2 tsp
Dried ginger – a small piece
Cumin seeds-1/2 tsp
Fennel -1/3 tsp
Ajwain / Carom seeds-1/3 tsp
Salt to taste

Method:
Dry roast the seeds and add dry ginger then powder it when cool
In one cup of warm water dissolve the Tamarind and jaggery for half and hour and squeeze out the pulp and keep it ready.
Heat the tamarind and jaggery mixture on low flame when the mixture thickens and the tamarind’s raw smell goes add the spices and heat for a few more minutes switch off heat.Allow it to cool down.
Store it in an airtight container. Use the sweet chutney along with chaats, Dahi vada , samosas etc Refrigerate leftover.

Hope you like it.
Meena