Place asafetida in the center of a wide pot, then place the coarsely ground mustard seeds and split fenugreek seeds around it.

Once the oil is hot, pour the oil on the mustard and fenugreek split seeds. Then immediately cover it. And then let it cool down and stir it.

After it gets completely cold, add roasted salt and chilli and stir.

Store this pickle masala in an airtight glass jar to keep it good throughout the year.