Soak seedless tamarind in 1 cup of hot water for 30 minutes. In a separate bowl, add seedless dates and soak them in ½ cup of hot water for 30 minutes.
Transfer nicely soaked tamarind and dates with water to a blender. Blend them to a smooth puree. You can add some water to blend them. If required, add 1 tablespoon of water at a time. Do not make it watery.
Transfer the prepared puree to a Strainer. Strain the puree.
Heat oil in a kadhai on medium heat. Add hing and mix it well.
Add strained puree and stir it well.
Add jaggery, salt, black salt, roasted cumin powder, fennel powder, chilli powder and dry ginger powder. Mix it well and let the jaggery dissolve completely.
Cook the chutney over low flame for 8-9 minutes until the chutney starts to thicken. Do not make it too thick because the chutney will become thicker after cooling.
The right consistency of chutney should coat the spoon well once you dip in the chutney and leave a gap once you run your finger on the back of the spoon.
Add 1 tsp of melon seeds and mix it well.
Let the chutney cool down completely.
Transfer the cooled chutney to a glass bottle and store it in the fridge.
Imli khajoor gud ki chutney ready to serve. Serve it with your favourite snacks.