Heat water in a pan, add sugar and cook till it completely dissolves.
Add tamarind and cook on medium-low flame till tamarind becomes soft.
Sieve the water.
Again add water into the pan, add black salt, red chilli flakes, coarsely grinded coriander seeds and a pinch of red food color.
Take an arrowroot powder in a bowl, add water and make a lump-free mixture.
Add gradually into chutney and mix well. Chutney starts to thicken.
Switch off the gas and cool down the chutney completely.
Serve samosa chutney with samosa and kachori.