Separate the tamarind piece and absorb heated water for a couple of hours/overnight. Crush with hands and push the mash through a strainer to uproot husk and stones. Keep mash aside.
Tarka: Heat oil, include cumin, fennel and nigella seeds and asafoetida powder.
At the point when seeds crackle a bit, include separated chillies and ginger, stirfry for a few moments.
Include tamarind mash, water, jaggery, salt, and dark salt, bean stew powder and garam masala. On the off chance that utilizing, include cut Chuaara dates here.
Convey to bubble and stew for 20-25 minutes.
Check and alter flavoring/sugar. It is intended to be somewhat on the sweet side.
Include banana just before serving chutney.
Serve chilled.
You can keep this chutney for a couple of weeks in the refrigerator, the length of you have not added bananas to it.