Take 1 cup of fresh spinach. Use only the leaves. (Pro tip: Wash the leaves a couple of times in running water to prevent any dust or mud particles from being present in the chutney).

Take a container and boil water on your gas stove.

Put the spinach leaves into the water to blanch them. (Pro tip: Blanching the spinach is essential to remove the raw taste and smell from the leaves).

Make sure that all the leaves are immersed in water and blanch them on a medium flame for about 2 minutes. Stir them occasionally.

Turn the flame of your gas stove off when the spinach leaves become softer and darker in color and you see the water boiling. (Pro tip: Do not overcook the leaves or else it will affect the taste and flavor of your spinach chutney).

Take another bowl and put a strainer on it to strain the spinach leaves.

Pour the spinach from the container into the strainer.

Now, immediately wash it with cold water. (Pro tip: You can also use ice cubes in the water to make it colder. This will be more effective in preventing the leaves from being overcooked and also in retaining their natural and vibrant green color).

Stir it so that the excess water is drained out completely and you have a thick mass of spinach leaves.

Now take a clean grinder.

Put the blanched and washed spinach leaves in it.

Then add about ½ cup of fresh coriander leaves in it. Do not use too much of coriander leaves as it will overpower the taste of spinach in the chutney. (Pro tip: You may or may not remove the stems from the coriander leaves. However, I have kept them because it will add to the distinct taste of my spinach chutney).

Now, add 3 pieces of fresh green chilies. It is better to break them into halves for easy grinding. (Pro tip: You may increase the number of green chilies in the chutney according to the degree of hotness you want in your chutney).

Then add 4 large cloves of garlic to the ingredients in the grinder. (Pro tip: Since the cloves are large, I have taken only four of them. You can use about 8 pieces if the cloves are smaller in size).

Now, you will need to add some powdered ingredients to the grinder, starting with 1 tsp of roasted cumin seeds powder. (Pro tip: It is better to roast the cumin seeds on a dry frying pan and grind them in the grinder than use the packed ones you get in the market. This will add to the freshness and taste of the spinach chutney).

Then, add 1 tsp of dry mango powder (amchur) to the ingredients in the grinder.

Now, add ¼ cup of curd. (Pro tip: Make sure you whisk the curd nicely before adding it to the grinder. This will ensure a smoother and finer texture of your spinach chutney).

Follow it with ½ tsp of regular table salt.

Then add ½ tsp of black salt to the grinder.

Finally, add about 2 tbsp of water, or as much as you need, to the ingredients in the grinder. Do not add too much water. A thicker chutney is preferred.

Grind the ingredients in short intervals to get a smoother and finer paste.

Now, take a bowl. Pour the paste from the grinder into the bowl.

Mix it well and check the consistency of the chutney. (Pro tip: You may grind the paste again if you want until you get the desired texture and smoothness. When you are happy with the consistency, texture, and smoothness, finally transfer the paste into a bowl. However, do not grind it for a long time at a stretch to prevent heat buildup that might affect the taste of your spinach chutney).

Your homemade and vibrant spinach chutney is now ready to be consumed with a variety of dishes and snacks.