Tomatillo and Spinach Chutney

What I used:

Tomatillos :  4 nos.
Spinach : 3 handfuls of leaves
Tamarind : 2 marble sized (Soak in a little amount of water)
Red chillies : 4 to 5
Coriander seeds : 1 tbsp
Cumin seeds : 1 tbsp
Fenugreek seeds : 1 tsp
Salt : as required
Garlic cloves : 3 nos.
Oil : 1 tbsp

For Tadka
Asafoetida : a big pinch
Red chillies : 2 broken into small bits
Mustard seeds : 1/2 tsp
Cumin seeds : 1/2 tsp
Urad dal : 1/2 tsp
Oil : 2 tsp

What I did:

• Wash and drain spinach leaves.  Wash and cut tomatillos into big chunks.
• Heat a tbsp of oil in a kadai on medium high flame and add cumin seeds, fenugreek seeds and coriander seeds and saute for a while.
• Allow them to splutter and add green chillies and garlic cloves.  
• Stir and add tomatillo chunks and spinach leaves.
• Add salt and cook covered for about 7 to 10 minutes stirring occassionally.
• Tomatillos release water while cooking.  Cook till almost all the water is evaporated.
• Let cool and grind in a mixer grinder along with soaked tamarind.  Adjust the salt if any.  Transfer to a bowl.
• Heat oil for tadka and add all the tadka ingredients.  When the seeds crackle pour it onto the chutney.
• Serve with plain rice, roti or dosas.