In a saucepan, on medium heat, Add in water and jeggary and mix it until the jaggery gets dissolve in water.
Bring the jeggary mixture to a boil.
Add in tamarind and mix well.
Add in red chili powder, black salt, cumin seeds, amchur powder ginger powder, black peppercorns, red color, fennel seeds and mix it well.
Cook it for 5 minutes.
Add in the cornflour if you want at this point.
Add in the all purpose flour and mix really well until it dissolves.
Let it cool down for 20 minutes.
In a blender, add in the cool chutney and blend it for 2 minutes.