1 tbsp. olive oil

1 small onion, cubed

1/2 tsp. yellow mustard seeds

1/2 tsp. celery seeds

1 tsp. grated ginger (or 1/2 tsp. ground ginger)

1 tsp. salt

1/2 tsp. black pepper

2 medium zucchinis (green or yellow or 1 of each) finely diced

1 small jalapeño pepper (optional) finely diced

1/2 sweet pepper finely diced

1/2 cup water

1/4 cup cider vinegar

2 tbsp. brown sugar

2 tsp. corn starch


Prepare vegetables. ( I used the food processor and it makes the process much faster!)

Heat oil in a large frying pan and add mustard, turmeric and celery seed. Toast them until they start to ‘pop’.

Add onions and cook for a  few minutes until they are translucent. Add salt, pepper, ginger and stir in zucchini, peppers, vinegar and brown sugar. Cook for 3 or 4 minutes. Stir in water and bring to a boil. Reduce heat to a simmer, cover and cook for about 10 minutes, stirring occasionally until zucchini is tender. Taste and adjust seasonings. Add more sugar, vinegar, salt or pepper as necessary.

Mix cornstarch with 1 tbsp. water and stir into zucchini mixture. Cook and stir constantly for about 2 or 3 minutes until thickened.

Allow to cool and pour into an airtight container. Keeps for about 2 weeks in the refrigerator.