My new way of making chili pickle

Hello, friends, food lovers, and community greetings! A few days before I made this chili pickle recipe, I just made it myself by blending different styles of making pickles. It is Maharastrian, Konkani, it is Punjabi, and it is from the Northeast region. Normally, I make many pickles in their own styles, but I experimented with mixing all.

Ingredients:

250 grams mild green chilis
2 limes for juice
1 tsp salt
1/3 tsp turmeric
Spices:
1.5 tsp red chili powder
1/4 turmeric
1 tbsp jaggery
1 tsp fennel seeds
1.5 coriander seeds
1 tsp cumin seeds
1 tsp mustard seeds
1 gram of asafoetida in solid form
1/2 tsp onion seeds
1/4 ts fenugreek seeds.
1 tsp black pepper corns.
2 tbsp cooking oil, if you use mustard oil, it makes more better taste.
Step 1:
Cut chillis into small pieces around 4-5 cm.
And in those pieces, make a central cut as shown in the photo.
Put them in the bowl, and add salt and turmeric.
Then, lime juice and coat chillis thoroughly.
Cover tightly and keep for about 1 overnight.
Step 2: Next day: preparing pickle

In a skillet, dry roast all the seedy spices: Black pepper corns, fennel seeds, onionseeds, fenugreek seeds, cumin seeds, coriander seeds, and asafoetida, on very low temperature. just to get rid of the moisture. Make it crush easily.
Step 3: Crush all seedy spices, including asafoetida

Using a mortar and pestle, make a crushed powder from seedy spices.
Keep aside.
Step 4: final step making pickle