In a fry pan, on medium heat, add cumin seeds and black peppercorns, and dry roast them.
In a electric coffee grinder or mortar and pestle add the dry roasted black peppercorns and cumin seeds and grind them.
Next to the black peppercorn and cumin seeds mixture add black salt, funnel seeds, red chili powder, black salt, ginger powder, and grind them up. (You should have a powder mixture by now.) Set it aside.
Next in a small bowl mix together ½ cup of water and all purpose flour mix well. (Make sure it's lump-free and the flour gets fully dissolves.) Set it aside.
In a medium size saucepan, on medium heat, bring 3 cups of water to boil.
Add jaggery, keep on stirring it until all the jaggery dissolves.
Bring the jaggery mixture to a boil.
Add in tamarind concentrated paste and mix well.
Now add in the powder that you made for the chutney in the coffee grinder or mortar and pestle and mix well.
Let everything cook for about 5-7 minutes as you keep stirring it.
Mix the all purpose flour mixture in your chutney on the stove.
Now mix in the red food color to your chutney.
Let it cook for 5-7 minutes again stirring continously.
Turn off the stove.
Let it rest for 15 minutes, occsionally stirring.
Store in an airtight container like a mason jar in the fridge or freezer.