heat your kadai. mean while wash chillies and let it dry.
add coriander seeds.
add fennel seeds.
add mustard seeds.
also add fenugreek seeds/methi dana.
roast until it leaves aroma.
turn off the flame.
add asafoetida.
add turmeric powder and mix.
transfer to a mixer jar and crush to a coarse powder.
meanwhile, chop your chilies. Do not finely chop.
add coarse powder to red chilies.
add salt to your taste.
add mustard oil.
mix it well.
transfer to an airtight container.
store in a refrigerator.
Video
Notes
use warm oil here.
remove the seeds of red chilies to reduce the spiciness of the chillies. I sometime likes really spicy pickles so i didn't remove here.
you can use any cooking oil like sunflower oil and ground oil instead of mustard oil. I likes the flavor of mustard oil so i some times use in my recipes.
STORE in a REFRIGERATOR. this pickle will remain fresh for 6-7 days.