3 pounds zucchini, ends trimmed, cut into very thin rounds about 1/8-inch thick
2 red onions about the size of baseballs, peeled and cut into thin slices
3 to 4 colorful chilies of your choice, cut into thin rounds (see note)
1/4 cup kosher or other coarse salt
1 cup seedless red and/or green grapes, halved (or substitute golden raisins)
2-3/4 cups distilled white vinegar
3/4 cup sherry
1-1/2 cups orange juice
2 cups sugar
2 tablespoons prepared curry powder
1-1/2 teaspoons cayenne pepper
1 teaspoon whole allspice berries
1 teaspoon whole cloves
3 cloves garlic, peeled and crushed
Piece of fresh ginger the size of your thumb, peeled and cut into thin disks

In a large nonreactive bowl, combine the zucchini, onions, chilies, and salt and let stand for 1 hour. Drain and rinse twice to remove the salt, then add the grapes and set aside.

In a medium nonreactive saucepan, bring all the remaining ingredients except the ginger to a boil over high heat. Reduce the heat to low and simmer for 3 minutes, stirring once or twice to dissolve the sugar.