Make a checklist; keep all required ingredients within reach.

Over medium heat, heat oil in a kadai. Pop mustard seeds in it. Stir in chili powder, asafetida. green chilies, turmeric powder and curry leaves, about 2 mins. Add ginger, cook until the raw smell goes away. Ginger turns golden brown

Dissolve tamarind paste in 3c water, add this to the kadai. Stir in methi powder, bring it to boil. Keep stirring. It gets thicker and thicker, when almost all water evaporates, stir in brown sugar

The sugar melts, keep stirring until the oil separates. Turn off the stove. Let it cool. Do not eat right away. Let it rest at least for 4 hours; overnight is better. Let all flavors come together. You can store for several weeks in an airtight container. Always use sterile spoon when taking the chutney out of the jar. Serve the flavorful, aromatic, healthy chutni with dosai, idli, chapathies and etc. Enjoy