Combine tamarind pulp and water in a saucepan, bringing it to a boil, and then letting it simmer for 5-7 minutes until the tamarind softens.

Strain the tamarind mixture through a fine-mesh sieve into a separate bowl, using a spoon to extract as much pulp as possible.

Return the strained tamarind pulp to the saucepan, adding jaggery (or brown sugar), and stir until the sweetener completely dissolves.

Add the cumin seeds, black salt, red chili powder, ground ginger, ground cinnamon, and ground cloves into the tamarind mixture, ensuring thorough mixing.

Continue simmering the mixture over low heat for approximately 15-20 minutes, occasionally stirring until the chutney thickens to a syrupy consistency.

Allow the tamarind chutney to cool down to room temperature, during which it will further thicken.