Thai dragon chilli pickle

Pickle with a fiery kick! Here is what you need:

2-3 cups of thai dragon and Tabasco chilli peppers

equal amounts of ginger and garlic (peeled)

2 cups vinegar

2 cups mustard oil

1/2 cup freshly ground mustard seeds

3 heaped tablespoons of coriander seed

salt to taste

jars for storing

Chop the ginger and garlic with one cup vinegar in a food processor.  Heat mustard oil in a pan and start frying the ginger garlic until well roasted. Add the mustard powder and coriander powder and salt and keep frying. Grind the chillies with a half cup vinegar and add to the pan.  Keep frying and add the salt and fry a lot. Add the last half cup vinegar. Fry for a bit and then let sit until cooled down. Put into jars and store in fridge. Have to figure out if this can be preserved. If anyone has tips on that please do let me know.