Soak the imli in hot water for 15-30 minutes, after soaking squeeze out the pulp from imli for easier straining. Set wok on low heat, add oil and the powdered spices, cook them briefly without burning.
Now, use a sieve and strain the imli pulp along with its water and add additional 2 liters of water, discard the imli remains in the sieve.
Now add, chopped khajoor, grated gud, black slat, and salt to taste, mix well to dissolve the gud, cover, and cook on a medium flame for 15-20 minutes.
Check and stir in short intervals, do not cook the chutney too much as it has to be thin in consistency and not syrupy or semi-thick.
Use a sieve and strain the chutney, allow it to cool down.
Sweet tamarind-date chutney is ready.