Peel, rinse and chop the ginger.
Heat 2 tbsp of oil in a frying pan. Add in red chillies and fry them for a while. You can adjust red chillies as per your spice level.
Add in gram dal (kadlebele) and urad dal (uddinabele) and fry them until slightly brown under low flame.
Next add in chopped ginger and start frying them under medium flame.
Followed by add in tamarind and continue frying under medium flame until ginger turns soft. Add cleaned tamarind cut into small pieces.
Next add in few curry leaves, turmeric and asafoetida. Continue frying under low flame.
Followed by add in jaggery. You can adjust the jaggery quantity as per your taste.
Also add in salt as per your taste. I have added 2 tsp of salt.
Switch off the stove and mix everything well for one more minute. Cooking tamarind and jaggery gives good taste to the chutney. It also makes the tamarind and jagegry soft.
Wait until cool and grind the chutney using a mixer grinder. Do not add water if you want to store this chutney for long time.
At the end temper it with oil, mustard seeds, cumin seeds and few curry leaves. Stays good upto 2 months if you have not added water. Serve it with rice, dosa or idli.