Pick the mint leaves and roughly chop along with coriander and spinach.
Wash the leaves in cold standing water and transfer to a strainer to drain.
Peel the raw mango, slice the flesh (discard the seed) and set aside.
In a food processor/wet grinder, grind the ingredients into a smooth paste following the steps as below:
First place a tablespoon of yoghurt into the blender jar, add the ginger, green chilli, raw mango and a little of the chopped leaves.
Blitz for a minute or two, scrape down the sides then add more chopped leaves, juice of lime, salt and blitz again for a couple of minutes.
Scrape down the sides again and blitz until smooth and transfer to a chilled bowl.
Now repeat the process with the yoghurt, ginger,chilli, mango add the remainder of the chopped leaves and blitz for a minute then add more chopped leaves, juice of lime, salt and blitz again for a couple of minutes.
Blitz until smooth and transfer to the chilled bowl, mix well and store in a refrigerator until ready to serve.
Transfer 6 tablespoons of the chutney into a bowl and whisk in the modified corn starch until well incorporated,set aside. Refrigerate any remaining chutney.