Soak tamarind in 1 cup hot water for 20 minutes.
Remove pulp, add another 1/2 cup water to remove the leftover pulp.
Roast the melon seeds lightly.
Boil 1 cup water, add grated jaggery and sugar.
Stir to dissolve them.
Add the tamarind pulp and cook for 15-20 minutes on a slow flame.
Add the roasted seeds, chilly powder, black salt, garam masala, dry ginger powder.
Check the chutney should be one thread consistency.
Add the seeds.
Let cool and add sliced bananas, you could add pomegranate pearls and grapes too.