Wash the coriander leaves.
Drain, and pat dry with kitchen paper (paper towel).
Set aside for 10 minutes.
Heat 1 teaspoon oil in a frying pan (skillet) over medium heat.
Add the asafoetida, green chillies, coriander seeds and cumin seeds.
Stir-fry for about 1 minute, or until the seeds start to splutter. Set aside.
Put the jaggery, tamarind extract, turmeric and coriander leaves in a blender.
Season with salt and process until ground. Set aside.
Heat the remaining oil in a large frying pan over medium heat.
Add the dried red chillies, curry leaves and mustard seeds.
Stir-fry for about 1-2 minutes, or until they turn dark brown.
Add all the other ingredients to the pan, mix together and fry together for a few minutes.
This chutney should be consumed on the day it is made.