In a pan dry roast panchforan (nigella seeds, fennel seeds, mustard seeds, fenugreek seeds & cumin seeds) till golden brown.

Roast on a low flame till done.

Transfer to a mixer jar, let it cool.

Grind coarsely, set aside.

Heat mustard oil till smoking hot, let it cool a bit but not completely.

Add asafoetida in oil (make sure its not burnt). The temperature of the oil shouldn’t be too hot or too cold.

In a mixing bowl, add chillies, salt, turmeric powder, vinegar, roasted and grounded panchforan.

Add oil over the chilli and spices.

Give everything a good mix.

Let it cool down at room temperature.

Transfer to an air tight container.

It is ready to be served. If you like, you can wait for 2-3 days for pickle to mature. Keep it in a room temperature.

Refrigerate to retain the freshness for a longer time.