10 c. peeled, ground squash
4 c. peeled ground onion
2 mango peppers (1 red, 1 green)
1/2 c. salt
6 c. sugar
1 tsp. pepper
2 1/2 c. vinegar
1 tbsp. nutmeg
1 tbsp. dry mustard
1 tbsp. turmeric
2 tbsp. celery seed

Combine first four ingredients and let stand overnight, drain and rinse well. Add last six ingredients, mix well and boil for 10 minutes. Mix tablespoon of cornstarch with small amount of water and add to relish for thickening. Place in hot sterilized jars and seal.