Wash the leaves nicely and dry them.
Next heat a kadhai with oil. Put the leaves and fry them till saag is softened and moisture is lost.

As it's done, transfer it into a vessel.

Next add some more oil. Heat it. Splutter cumin seeds, add dry red chillies and hing. Mix. Then add the sauteed saag. Mix and cook all together for few minutes, till flavours combine well. Switch the flame off and let the mixture cool down.

Then add salt and grind the mixture.
Transfer into a clean vessel.

Chutney is ready for final tempering.
Heat oil. Splutter mustard seeds, cumin seeds. Add dry red chillies and red chilli powder. Put this into the chutney.
Next heat some more oil, add cloves of garlic. Saute till garlic is toasted. Add this too into the chutney. Give a nice gentle mix.
Let it settle. More it is settled, more is it's taste.
You can store this in an airtight container and enjoy it for a week or two.
Store it in the refrigerator.