Kathiyawadi chilli pickle

Here is a recipe of kathiyawadi style chilli pickle. Every household in kathiyawad, Gujarat have their own variation of this pickle. Here is how my granny, mom and aunts used to make it, and we grew up eating. Normally this pickle is made with red chillies grown in a particular area in kathiyawad. They are called Gondaliya Marcha,  but since we don't find them here in US, I made them with habanero chillies and they still came out delicious. This recipe can be used for any type of chillies. Do let me know how you like it.

Ingredients:

Habanero chillies: 10
Crushed/split mustard seeds: 1/4 cup
Crushed/split fenugreek seeds: 2 tbs
Coarsely crushed black pepper: 2 tbs
Fennel seeds: 2 tbs
Turmeric powder: 1tsp
Asafetida: 1tsp
Salt as per taste
Oil: enough to submerge all chillies
Sugar: 1 tbs
Lime/ lemon juice: 3 tbs or according to taste.

Recipe:
Wash, dry, de seed  and cut chillies into 2 inch strips.
Heat some oil in a pan, turn off the gas and add Asafetida,  Turmeric powder, crushed mustard seeds, crushed fenugreek seeds, Fennel seeds, black pepper and mix well.
add chillies, salt, sugar, lime/lemon juice and mix all well together. Add enough oil so that everything is submerged. Fill in a sanitized jar and keep out for a day. Refrigerate later for extra crisp and freshness.