Soak and break down the tamarind

• Place the tamarind pulp in a saucepan with the water.
• Bring to a high heat and cook until the pulp is soft and broken down.

Strain the pulp

• Strain the softened tamarind through a sieve into a bowl, pressing to extract all the pulp.

Bloom the aromatics

• Heat the oil in a pan and add the cumin seeds, garlic and ginger.
• Fry briefly until fragrant.

Build the chutney

• Add the strained tamarind, salt, brown sugar, Kashmiri chili powder and remaining water.
• Stir everything together.

Simmer until thickened

• Simmer the chutney, stirring occasionally, until thick and glossy.

Serve

• Fry papadom in very hot oil until puffed.
• Dip the papadom into the chutney and enjoy.