Make a smooth paste of tamarind with 1/4th cup of water and set aside. In the same mixer mince the ginger and chillies together.
In a sauce pan take 2tbsp of oil preferably coconut oil. Add mustard dal and urad dal. Once it splutters add the fenugreek seeds and curry leaves.
Next add the minced chilly-ginger, and saute well for about 2 to 3 minutes. Then add the tamarind paste, 1/3rd cup of water, salt, jaggery, hing and turmeric powder. Add another tbsp of coconut oil when most of the water evaporates.
Heat in a moderate flame, till it oozes out oil. Serve as you would, any pickle.
Cool down before transferring to a clean dry container.