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.