1. Trim ends off zucchini, squash, onion, peppers, carrots and hot peppers. Cut into 2-inch pieces. In batches, pulse in a food processor until vegetables are coarsely chopped.
2. Place chopped vegetables in a large heavy-bottomed pot. Stir in vinegar, sugar, salt and curry powder. Bring to a simmer over high heat. Reduce heat and simmer, uncovered, for 15 minutes, stirring occasionally.
3. Allow to cool slightly before spooning into clean glass containers. Cool completely, then cover tightly.
4. Refrigerate overnight to meld flavors. Refrigerate for up to 2 weeks or freeze for up to 1 month. Makes 9 cups.