Soak the tamarind in 3 cups of hot water for 20 minutes.
Mash it using hands and strain it through a soup strainer.
Discard the tamarind pulp and keep the water.
Add the tamarind water in a pan.
Add jaggery and all the remaining ingredients except raisins.
Cook the mixture on medium heat for 10-12 minutes.
Add raisins and cook the chutney for another 15–20 minutes.
Keep stirring at regular intervals.
Remove the pan from heat and keep on the counter until it is cooled properly.
Transfer in a clean glass jar and refrigerate up to 3 months.
Use as and when required.
To make Tamarind Chutney with dates, chop 2 cups of seedless dates and soak them in 3 cups of water for 20 minutes. Add the dates along with the water in which they were soaked and tamarind water in a pan. Reduce the amount of jaggery according to your taste and keep the remaining process same as mentioned below. When the chutney is ready, cool it a bit and blend in a blender to make a smooth chutney.You can dry ginger powder in the recipe instead of fresh ginger for a different taste.