Peel, wash, pat dry garlic cloves. Grind fifteen of them and halve the rest. Peel, wash and grind ginger pieces. Dry roast one teaspoon of mustard seeds, fenugreek seeds, cumin seeds and crush them.
Heat oil, add the remaining mustard seeds and chopped garlic. Cook for some time on low heat. Add salt and mix. Add roasted spices, tamarind pulp and cook on high heat
Add red chilli powder, ginger paste, garlic paste and jaggery. Cook till the jaggery melts. Add a little more oil and cook to thicken. Cool and store in a sterilized bottle.