Slit the chillies partly at the tail and keep aside. Soak the tamarind in a little water and keep aside. Roast the fenugreek seeds until they turn dark brown, grind into a fine powder and keep aside. Squeeze out the tamarind, retaining the tamarind and water solution; sieve the solution and dilute it with 200 ml of water and keep aside. Heat oil in a saucepan and add mustard. When the mustard crackles add chillies and turmeric powder and fry. When the chillies are done, add the tamarindand water solution and salt to taste and simmer the ingredients. Add some more oil. If needed. Add powdered fenugreek seeds and asafoetida powder and when the ingredients thicken, add jaggery to taste and dissolve it in the ingredients by stirring gently. In the normal course, about 25 gm of jaggery will do, however those who like their pickle hot can reduce the jaggery proportionately and vice versea). When the simmering ingredients attain porridge -like consistency, shut off the flame. This variety will not keep beyond 4 days.