1) Soak tamarind in 1 1/2 cups of hot water for 10 minutes. Squeeze and strain out juice from the soaked tamarind.
2) Mix all of the seeds, and grind to a fine powder. And grind the jaggery into a fine powder as well.
3) Heat oil in a pan, add the powdered masala, fry a little bit, add the strained tamarind juice, jaggery, salt and chili powder.
4) Cook until moderately thick and pour into an airtight container.