Let them cool, then blend into a coarse powder. Heat mustard oil with a pinch of hing (asafoetida). Let it cool slightly, then pour it over the chilli mixture. Add vinegar and mix everything well.
One look at Sweet Pickles, and your immediate thought is that she looks like the living incarnation of a clown doll from your childhood. Which one specifically is up to you, and in fact, the answer ...