Soak the tamarind pulp in a bowl with 2 cups of warm water for 30 minutes or until it softens.

Strain the mixture through a fine-mesh sieve, pressing the tamarind pulp with a spoon to extract as much liquid as possible. Discard any solids.

Pour the tamarind liquid into the saucepan.

Place the saucepan on medium-high heat. Bring it to a boil.

Add the sugar and jaggery (if using) to the saucepan and stir until it dissolves completely.

Add the roasted cumin powder, red chilli powder, salt, cumin seeds, and oil to the saucepan. Mix well to combine all the ingredients.

Allow the mixture to simmer on low heat for about 10-15 minutes, stirring occasionally, until it thickens to a desired consistency. If it becomes too thick, add a little water to adjust. Do not over-thick the chutney.

To check the readiness of the tamarind chutney, dip a spoon into the chutney. If it forms a thick and smooth coating on the back of the spoon, it indicates that the chutney has reached the desired consistency and is ready.

Add black salt and mix well. Let the chutney cool to room temperature.

Transfer the chutney to a clean, airtight jar or container and refrigerate.

Enjoy as a dipping sauce with samosas and fritters or as a condiment in various Indian chaat recipes.