Spinach-coconut chutney

I read about this chutney on Shilpa of www.aayisrecipes.com site and liked the idea of spinach in a chutney. I modified it a bit to adjust to my taste and it has been so succesful that now I always add spinach in coconut chutney. It gives great color, it tastes great and best of all its nutritious. Plus my friends who've tasted the chutney love it and couldn't believe till I told them that the green ingredient in the chutney is spinach and not coriander. So here comes the recipe!

Ingredients:
Spinach - 1 cup, washed and chopped finely
Fresh or frozen coconut - 1 cup
Methi(fenugreek seeds) - 1/4 tsp
Cumin seeds(Jeera) - 1/2 tsp
Tamarind - 4-5 strands, cleaned and soaked in warm water
Green chillies - 5-6(adjust according to your taste), chopped
Salt - to taste
Oil - 2 tbsp
Mustard seeds - 1 tsp
Asafoetida(hing) - 1 pinch

Method:
In a shallow pan, heat 1 tbsp oil, add methi seeds, when they turn brown add chopped spinach and half a cup of water, cover and cook for 5 min. When the spinach cools down, take it in a blender, add coconut, cumin seeds, tamarind, green chillies and salt and blend it to a smooth paste. If you don't want to mash up the spinach, you can grind coconut and everything else first and then add spinach and just pulse it in the blender for a few seconds. Take it out in a bowl and mix well. In another shallow pan make a seasoning with 1 tbsp oil, add mustard seeds and hing and pour over the chutney. Mix well and Enjoy!