Zucchini Relish

• 1 medium onion, roughly chopped
• 1 medium red bell pepper, roughly chopped
• 1 tablespoon vegetable oil
• 1 teaspoon dry mustard
• 1 1/2 teaspoons turmeric
• 1/4 teaspoon pepper
• 2 teaspoons cumin seeds
• 1/4 cup sugar
• 2/3 cup distilled white vinegar
• 2 pounds zucchini, coarsely shredded
• 1 teaspoon kosher salt

1. Put onion in food processor and pulse until finely chopped. Transfer to a bowl. Wipe food processor clean, add bell pepper, and pulse until coarsely chopped.
2. Heat oil over medium heat in a wide 8-qt. pot. Add spices and cook, stirring frequently, until toasted and aromatic, about 3 minutes. Add onion and bell pepper, stirring to combine. Stir in sugar, vinegar, zucchini, salt, and 1/2 cup water and cook, covered, stirring often, until zucchini has softened and flavors have melded, about 20 minutes.
3. Fill 7 half-pt. jars and put lids on to seal. Relish keeps, chilled airtight, at least 2 weeks.
4. Note: Nutritional analysis is per 1/2 cup.

onion, red bell pepper, vegetable oil, mustard, turmeric, pepper, cumin seeds, sugar, distilled white vinegar, zucchini, kosher salt

Taken from www.myrecipes.com/recipe/zucchini-relish (may not work)