Heat the oil in a heavy-based pan over low heat.
Add the ginger and stir-fry for 3 minutes.
Then remove from the pan with a slotted spoon. Set the pan and oil aside.
Put the tamarind extract in a blender.
Add the ginger and jaggery or sugar and process until ground.
Transfer to a bowl.
Reheat the oil in the pan over medium heat.
Add the cumin seeds, garlic, mustard seeds, curry leaves, and dried red chillies.
Stir-fry for about 1 minute, or until the mustard seeds start to splutter.
Add the asafoetida and season with salt.
Remove from the heat, place in a mortar and pound coarsely with a pestle.
Or, process in a food processor or a blender.
Then add to the ginger mixture and mix well.
This chutney should be consumed on the day it is made.