Begin by heating the sunflower oil in a pot over the stove until it reaches approximately 170–180°C. A temperature probe is useful here to ensure the oil is adequately hot but not smoking.

While the oil is heating, finely chop the long red chillies, keeping the seeds in if you prefer more heat, or removing them for a milder result. Grate the ginger and combine both in a heatproof bowl.

Carefully pour the hot oil over the chilli and ginger mixture. The oil should sizzle upon contact. This step can be dangerous, so ensure your workspace is clear of children and pets, and handle the hot oil with caution.

Allow the mixture to cool completely to room temperature. Once cooled, stir through the fresh lemon juice.

Transfer the condiment to an airtight container or bottle and store in the pantry. Shake or stir before using.