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In a blender, or nutribullet combine all of the ingredients for the chutney and blend until smooth. The consistency should be thick but saucy. Add water in small amounts, just enough to get the blender going and get the chutney smooth. Set aside.
In a large pot heat 2 tbsp of oil over medium high heat. Once the oil is hot, add the cumin seeds and green chilis and saute until they begin to splutter. Add diced onions and cook the onions until they begin to soften, stirring so the onions do not brown.
Add the garlic, ginger, dry spices and continue to stir until the garlic and ginger are no longer raw in smell but become fragrant (about 5 minutes).
Reduce heat to low, add the chutney to the pot and stir to incorporate the ingredients well.
Add the cooked spaghetti and stir well. The sauce will thicken slightly once you have added the spaghetti and as the spaghetti continues to fully cook.
Turn the heat off, add the pecorino romano or parmesan cheese to taste, adjust salt and serve hot!