Soak the tamarind in 8 cups of water for at least 2 hours, or until it becomes soft and pulpy.
Strain the tamarind water through a fine mesh sieve, pressing the pulp to extract as much liquid as possible. Discard the pulp and seeds.
In a large pot, add the tamarind water, sugar, salt, red chili powder, cumin powder, and coriander powder.
Bring the mixture to a boil, then reduce the heat and let it simmer for 30-40 minutes, stirring occasionally, until the chutney thickens and becomes smooth.
Taste and adjust the seasoning as needed.
Remove the pot from the heat and let the chutney cool completely.
Transfer the chutney to a clean, airtight container and store it in the refrigerator.
Imli ki chutney is ready to serve! It goes well with samosas, pakoras, and other fried snacks. Enjoy!
