Heat 2 tbsp oil in a pan. Add chopped ginger and dried red chilies. Sauté on medium flame until the raw smell of ginger disappears. Add tamarind, jaggery and cook for 1–2 minutes. Turn off the flame and let the mixture cool.

Transfer to a mixer jar. Then grind to a smooth or slightly coarse chutney (as you prefer). Add a little water if needed. Chutney is ready.