Kuninda Chilli Relish

Here is another integral part of our childhood at the Kuninda farm. Originally a green chilli pickle recipe first made by our grandmother and her sister. The tradition carried on with our mother and now us. We however tweaked it a tiny bit. Pasting the chillies so we get a pastier consistency which allows for more consumption. Especially for those of us who love this on a toast with some cream/malai on it. A little fun thing about this recipe when it was handed down to us was there was absolutely no measure for salt. The salt needed simply boiled down to however much salt was needed to fill each of the slit chillies and some how the amount of salt would be just right each time!!