Peppered squash chutney

Great way to use the last of the summer squash. So good on hot dogs.
This is the real recipe but I only made like a quarter batch.
Ingredients 3 pounds yellow summer squash, finely chopped 3 pounds zucchini, finely chopped 6 large onions, finely chopped 3 medium green peppers, finely chopped 3 medium sweet red peppers, finely chopped 1/4 cup salt 2 cups sugar 2 cups packed brown sugar 2 cups white vinegar 4 teaspoons celery seed 1 teaspoon ground turmeric 1 teaspoon ground mustard Directions In a large bowl, combine the first six ingredients. Cover and refrigerate overnight. Drain vegetable mixture. Rinse in cold water and drain again. Place vegetables in a Dutch oven. Add the sugars, vinegar, celery seed, turmeric and mustard. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until liquid is clear. Remove from the heat; cool. Spoon into containers. Cover and refrigerate for up to 3 weeks. Yield: 4 quarts.