Place the chilli, onion, garlic, terasi, nuts and turmeric in a food processor and blend to a paste, or pound in a mortar with a pestle.

Heat the oil and stir-fry the paste to release the aroma. Add the vinegar, water, sugar and salt. Bring to :he boil. Simmer for 10 minutes.

Cut the carrots into flower shapes. Cut the green beans into short, neat lengths. Separate the cauliflower into neat, bite-size florets. Peel and seed the cucumber and cut the flesh in neat, bite-size pieces. Cut the cabbage in neat, bite-size pieces.

Blanch each vegetable separately, in a large pan of boiling water, for 1 minute. Transfer to a colander and rinse with cold water, to halt the cooking. Drain well.

Add the vegetables to the sauce. Slowly bring to the boil and allow to cook for 5 - 10 minutes. Do not overcook — the vegetables should still be crunchy.

Add the peanuts and cool. Spoon into clean jars with lids.