Heat a pan on medium flame and dry roast the Cumin Seeds and Coriander Seeds.
Grind them into a powder and keep aside.
Soak Tamarind in Water for an hour or so.
Sieve the soaked Tamarind and extract all the pulp in a bowl.
Heat the same pan again and pour the Tamarind water into it.
Now, add the roasted Cumin and Coriander Seeds Powder, Dry Ginger Powder, Red Chili Powder, Asafoetida, Jaggery, and Salt to it.
Mix it well and let it simmer till the Jaggery dissolves into Tamarind water completely.
Once you get the desired consistency and color, switch off the flame and take the Chutney out in a bowl.
Let it cool down a bit before serving with your favorite snacks.