1tspblack saltor to taste (refer notes for alternatives)
Rinse the black raisins and soak in hot water for 30 minutes. You need 1 to 2 tsps of this soaked water to grind the chutney, and you can drink the rest - no need to discard the water.
In a mixer jar, add the soaked and drained raisins, tamarind paste, red chili powder, and black salt.
Grind it into a smooth paste by adding 1 to 2 tsps of water. Don't add a lot of water unless you are making it into a runny chutney or pani puri sweet water.
If you can't source black salt, use regular salt and some amchur powder or chaat masala for the tangy taste. I would recommend 3/4 tsp of regular salt or to taste and 1/4 tsp of chaat masala or amchur powder.
As always, adjust the salt and spices according to your preference.
I haven't tested this recipe with golden raisins, but it should work well, but the color will differ.
Instead of tamarind paste, you can use marble-sized tamarind and soak it along with raisins and grind it.