Tomato and Onion Chutney

Heat oil in a medium pan over medium-high heat until shimmering. Add cumin seeds and allow them to sizzle and darken, about 30 seconds.

Add the sliced onion to the pan and stir continuously until softened and lightly caramelized, about 4-5 minutes. The onion should become translucent and develop light golden edges.

Add the chopped tomato to the pan and stir well to combine with the onion. Cook for 2-3 minutes until the tomato begins to soften.

Sprinkle the red chili powder, coriander powder, and turmeric powder over the mixture. Stir continuously to distribute the spices evenly and prevent them from burning.

Continue cooking for 4-5 minutes, stirring frequently, until the tomato is completely broken down and the mixture thickens slightly. The chutney should have a chunky consistency with oil beginning to separate at the edges.

Garnish with fresh chopped coriander leaves. Serve warm or at room temperature alongside rice, bread, or curries.