Chop coriander leaves roughly and add to a mixer jar.
Add mint leaves, garlic buds, green chilies, salt, cumin seeds, lemon juice, and water to the mixer jar.
Make a smooth paste of the ingredients in the mixer jar.
Heat a pan and add clarified butter when it gets slightly hot.
Add cumin seeds and fennel seeds to the pan and let them get slightly roasted.
Add tamarind paste to the pan and mix well.
Add water to the tamarind pulp and mix well, then add it to the pan.
Let the mixture boil for 2-3 minutes.
Add jaggery to the mixture as per taste and stir well.
Cook the chutney for another 3-4 minutes or until it thickens.
Add red chilli powder, roasted cumin powder, black salt, dry ginger powder, and sugar to the pan and mix well.