Step 1

Combine cumin, coriander and caraway seeds in a saucepan and toast over medium heat, stirring frequently, for 3-5 minutes or until aromatic. Remove seeds from saucepan and cool.

Step 2

Combine the red chillies with the toasted seeds, garlic, salt and olive oil in a food processor bowl and process until a paste forms.

Step 3

Transfer to an airtight jar and cover with a thin layer of olive oil. Seal and store in the fridge.