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Slice the chillies into small 1cm rounds (you may want to use gloves as there are a lot of chillies to get through!)
Lightly toast the mustard seeds and fenugreek seeds in a hot dry pan until fragrant then transfer to a pestle and mortar and grind to a coarse powder. Mix in a bowl with the sliced chillies
Add the salt and lemon juice and mix well
Heat the sunflower oil in a pan. Stir in the asafoetida and turmeric powder then immediately turn off the heat. Leave to cool before adding it to the chilli mix
Pack the chilli mixture into a 2l sterilised jar. Leave for at least a month before consuming, then keep in the fridge once opened