Soak tamarind and jaggery in 2-3 tablespoons water. Microwave for a minute.
Heat 2 teaspoons oil in a pan over medium heat, add red chillies and sauté for a minute. Remove to a bowl.
Now, add the ginger pieces, sauté until the raw smell goes away. Transfer to the bowl.
To the same pan, add 1 teaspoon oil and add urad dal and channa dal.
Fry until the lentils turn golden brown. Turn off the heal and transfer to the bowl.
Cool down and transfer to a mixer jar. Add some cumin seeds, the tamarind jaggery mixture and some salt.
Grind to a smooth paste. Add very little hot water while grinding. Transfer chutney to a bowl.