Ingredients
1kg roumenia - remove the seeds, cut in halves, wash and lightly salt then dry two hours in the sun
1kg sugar
20 dried chillies or a tablespoon of fresh chilly powder
1 dessertspoon of mustard seeds
3 tablespoons of jintan puteh (cumin)
12 small whole garlic pods
6 green chillies, with the little stems cut off and some seeds removed
500ml vinegar -- may be less, depending on the size of the vegetables
3 tablespoons of cooking oil
As this is a pickle using vinegar, use a treated glass or enamel cooking pot

Method

1. Grind the dried chillies, mustard seeds and jintan puteh (cumin) finely in a little vinegar.
2. Fry the mixture in the oil till fully fragrant.
3. Add the sugar and the rest of the vinegar and cook till the sugar is dissolved.
4. Toss in the roumenia with the green chillies and mix in well.
5. Lift the pan off the fire and allow the mixture to cool.