1. Slit the chillies vertically and remove the seeds.
2. For tempering heat the oil, add mustard seeds.
3. When the seeds splutter add cumin, fenugreek and coriander seeds.
4. Saute the chillies in tempering for a while.
5. Add all the salt and saute for a while to make it crisp.

Note:
Tempered salt can be used as a pickle or can be added to butter milk.