To make sweet and spicy tamarind chutney, soak tamarind in water overnight or for 4-5 hours in a small bowl.
With your hands, squeeze the pulp from the tamarind in the same bowl or pan. Strain the pulp in a sieve and keep aside.
Heat oil in a pan over medium heat. Add cumin seeds and let them crackle. Then add dry red chillies, fry for few minutes.
Add ginger powder, red chili powder, asafoetida and stir to fry.
Now add the strained tamarind pulp. Fry for 2 – 3 minutes, add chopped jaggery along with salt. Stir to combine. Add little water (approx. ¼ Cup) and then stir once again to combine. Let chutney simmer over medium heat till it thickens and turns into a thick liquid of dropping consistency. Taste and adjust the spice level, sweetness accordingly. Turn off the heat.
Transfer Sweet and Spicy Tamarind Chutney to a bowl. Once it cools down to the room temperature, store in airtight container in the fridge.