Heat oil in a pan.
Cut ginger into small roundels and deep fry it in oil along with green chillies for 5-6 minutes.
Cool it down and make a powder of it. It is perfectly fine if the powder is coarse.
Heat 1 tbsp oil in a pan.
When the oil is hot, add mustard seeds.
When mustard crackle, add broken red chilli and curry leaves.
Add hing, tamarind pulp, jaggery, fenugreek powder, red chilly powder along with ½ cup of water.
Add grounded ginger to it and let themixture come to boil.
Simmer it and cook till becomes thick like a chutney.
Store in air tight contains in fridge.