Heat oil in a pan and season mustard, fenugreek and white gram dal. Put curry leaves and dry chillies. Sauté adding chilly powder. Stir in the ground leaves and sauté on a low fire till oil separates.
Squeeze tamarind in little water. Add salt, asafoetida powder and tamarind water to the chutney. Mix well and remove from fire. Add a pinch of sugar and when cool, store in a dry container. This chutney can be stored for a long period without decay.