Ingredients

• 1tsp cumin seeds
• 1 small carrot, cut into 6 pieces
• 1 clove garlic
• 1 fresh green chilli (1 tsp chilli flakes)
• ¾ tsp salt
• 1 medium red pepper, deseeded and cut into 8 pieces
• 4 tsp apple cider vinegar

Method

• Dry roast the cumin seeds in a frying pan over a low heat – shake the pan when they start to turn dark brown, remove from the heat, tip into a bowl and leave to cook for 3-5 minutes
• Blitz the carrot for a few seconds in a blender to break it down, then add the roasted cumin seeds and all the other ingredients and blitz again to a coarse pulp.
• Pour into a small bowl and serve straight away or cover and chill until needed.