Grate the carrots in a food processor using a fine grater blade.

Place grated carrot in a bowl and pour over the cider vinegar and salt.

Mix ingredients well to make sure everything is evenly coated.

Cover the bowl and place in the fridge for at least 3 hours (preferably overnight) while the flavours develop.

Check how much juice the carrots have made and if necessary pour excess juice away.

Dry-roast the coriander seeds in a small frying pan over a medium heat.

Stir and toss the seeds in the pan for about 2 minutes, until they look toasted and start to jump.

Crush the roasted seeds lightly with a pestle and mortar.

Heat the oil in the same frying pan, add the onion and fry until golden.

Allow to cool slightly then drain the oil through a sieve on to the carrots.

Add the coriander seeds, garlic and cayenne pepper to the carrots.

Stir well and serve.