1 3/4 cups oil
1/2 cup lemon-grass stalks chopped and drained
3 Tbsp crushed chilli (more or less to taste)
1 cup chopped onions (about 3 medium onions)
1 cup crushed garlic
4 Tbsp turmeric (40g packet)
1 1/2 cups white vinegar
1 1/2 cups Chelsea White Sugar
4 tsp salt
4 cups carrots sliced at 2.5cm lengths
2 cups fresh beans sliced
3 cups cauliflower florets sliced
4 cups cabbage cut 2.5cm square pieces
2 1/2 cups peanuts toasted and chopped finely
1 cup sesame seeds toasted (this can be easily done in the microwave)

Do not add any water at all to this recipe.
In a blender or food processor, combine just 1 cup of the oil and process the lemongrass until fine. Add chilli, onion garlic and turmeric. Blend to a paste and pour with the rest of the oil ( 3/4 cup) into a large saucepan over a medium low heat, stirring often for 30-40 minutes. Add the vinegar, Sugar and salt and simmer for 5 minutes. The carrots, beans and cauliflower should be dried and cut into similar size pieces, then added to the saucepan. Bring to the boil and cook for 5 minutes. Add the cabbage and boil for a further 5 minutes. Remove from heat.
Mix in the chopped peanuts and sesame seeds and leave to cool. Pour into covered plastic containers or screw-top jars and store in the fridge.

Makes approximately 4 litres.