Wash the chilies and wipe them using a cotton cloth.
Cut them into 2-3 pieces.
Grind mustard seeds in a blender to make a coarse powder.
Mix ground mustard seeds, salt, turmeric powder and 1/2 cup mustard oil in a bowl.
Mix this masala with chillies.
Add lime juice in the bowl and mix well with chilies.
Cover the bowl with a cotton cloth.
Leave the pickle in the bowl for 2-3 days so that the excess water evaporates.
Fill the pickle in clean glass jars.
Heat the remaining mustard oil in a pan till it starts to fume.
Remove from heat and cool slightly.
Pour the oil in the jar so that the pickle is covered with oil.
Keep the jar in sunlight for 3-4 days.
The pickle is now ready to use.
This pickle can be stored for 3-4 months in a cool and dry place.
Keep the jar in sunlight every 30 days and keep shaking the pickle after every 30 days.
The glass should be clean and free of any moisture.Use clean hands to make the pickle.Wipe the chilies well with a kitchen towel before pickling them. The best way to get rid of the moisture is to leave them overnight spread on a cloth.Wear gloves while cutting the chilies and pickling them. My palms burn later if I don't put the gloves on while cutting the chilies.