Zuchinni Pickle as requested

Following a request from a person allergic to tomatoes I made this one last year - spectacular.
Using gluten free cornflour when thickening and check your curry powders and spices.

Zuchinni Pickle

1 kg prepared weight courgettes, diced
900g diced coloured peppers
1/2 cup corn kernels ( i use tinned )
4 tsp each salt and yellow mustard seeds
1/4 tsp ground black pepper
4 cups sugar
1/2 tsp each ground nutmeg, tumeric, chilli flakes
420 ml white vinegar
2 finely diced onions
3 cloves diced /crushed garlic
1 tsp celery seeds
1 tsp curry powder
To thicken 2 - 3 Tbspn cornflour mixed with equal quantity of white vinegar.
Place all ingredients except thickening mixture into large saucepan with heavy base. stir to combine.
Bring to boil and simmer for one hour uncovered.Mix together the cornflour and vinegar and then a cup of relish mixture to mix then stir well.make sure it has thickened then pour into sterilised jars.