Add tamarind, jaggery, dates, and water in the inner pot of Instant Pot. Close the Instant pot and lock the lid. Make sure valve is in "sealing".
Set Instant Pot on Manual/Pressure Cook mode (high) for 10 minutes. Let pressure release naturally, around 10 minutes.
Open the Instant Pot. Turn on saute mode (high).
Add dry spices - roasted cumin powder, red chili powder, dry ginger powder, black salt and salt to taste. Mix well.
Let mixture come to a boil, cook for 3-5 minutes. Turn off Instant Pot.
Let the mixture come to a room temperature. Using a hand blender, blend it to a smooth puree.
Place the strainer over the bowl. Strain the pulp through the strainer.
Transfer the chutney into a clean glass airtight container and store it in a refrigerator. Enjoy tamarind chutney with some Indian chaat!!