Take a grinder and first put 1.5 cups of fresh spinach, 1 cup of fresh coriander leaves, and 1.5 cups of fresh mint leaves in it. (Pro tip: If you do not want the raw taste of spinach, you can blanch it for a couple of minutes before adding it to the grinder).

Now add ½ cup small and deskinned garlic cloves along with a piece of fresh ginger of about 1.5 inches in size, deskinned and cut roughly.

Then add 8 to 10 pieces of fresh green chilies of medium size to the grinder. (Pro tip: You can increase or decrease the number of fresh green chilies according to your liking).

Now, pour 1 cup of water into the grinder. (Pro tip: You may also add a couple of ice cubes instead of water in the grinder. This will help in keeping the ingredients cool and prevent them from losing the light green color and becoming darker due to the heat generated by the rotating grinder).

Grind the ingredients to a fine paste. Check the consistency of the paste. You can add a little bit water more to it if you do not want a thick paste and grind it again. (Pro tip: Always grind it in short intervals initially. This will ease the grinding process if it gets stuck due to the amount of content in the grinder).

Pour the paste into a bowl and keep it aside.

Now, whisk one kilogram of curd nicely into the bowl with the help of a whisker. (Pro tip: Make sure that the amount of curd is always more than the amount or volume of the paste. Ideally, a bowlful of chutney will need about 3 kgs of curd. So, in 1 kg curd, you must use only 1/3 of the amount of chutney shown).

Now, add a portion of the palak pudina paste, about 8 to 10 spoonfuls, to the bowl of curd.

Mix the two nicely.

Then, add the remaining portion of 1/3 of the chutney to the curd. Mix it nicely as well.

When it is done, add 2 tsp of black salt to the mixture.

Then add 1.5 tsp of dry mango powder (amchur) to the mixture.

Now, add 1.5 tsp of roasted and coarsely ground cumin seeds to the bowl.

Mix everything nicely.

Finally, add the juice of two fresh lemons to the mixture. Mix it nicely. Check the consistency and taste. (Pro tip: You can add more lemon juice if you want but make sure you check the taste first. If you want more of the palak and pudina flavor in the chutney, add a few spoons of the chutney to the mixture and mix it nicely).

Your palak pudina chutney is now ready to be consumed with fritters and other snacks and dishes.