Crush, pound, or grind the mustard seeds coarsely, so that they split at least in half, using either a heavy mortar and pestle or an Indian grinding stone.
In a large pot, bring 4 quarts of water to a boil; Add salt to the water.
Peel the turnips and place in a clean 5-6-quart wide-mouthed jar.
Pour boiling salted water over them.
Add crushed mustard seeds and red chilies.
Allow to cool.
Stir and put lid on.
Stick a label with the date on the jar.
Stir it every day with a clean wooden spoon.
On the seventh day it will be ready to eat.
To serve: Place in a bowl a piece of pickle and half a ladleful of juice for each person eating.
Cool in refrigerator and serve in small individual nonmetallic bowls.