Add everything in a blender and blend it to a smooth puree. Add more yogurt, if the chutney seems too thick. Season with salt and store in an airtight jar!

In a pan, add tamarind and jaggery along with some water and bring it to a boil. Allow it to simmer until the tamarind softens. If it gets too sticky, add some more water.

Once the tamarind softens, add chili powder, cumin powder and salt. Allow it to simmer until the sauce thickens.

Taste a bit and add more chili, if you want it spicier or more jaggery, if you want it sweeter. Once you are happy with the taste, switch off the gas and allow it to cool down.

Finally, stain the chutney and press down to extract all the juice. If you prefer the chutney more runny, add a little water. Store in an airtight jar.