Grate zucchini coarsely and place in a medium non-metallic bowl.

Sprinkle with kosher salt and mix well.

Cover the bowl and let it stand for 2 hours.

Rinse and drain the zucchini mixture well.

Squeeze excess water from the zucchini using paper towels.

Combine zucchini, chopped apple, chopped onion, golden raisins, cider vinegar, brown mustard seeds, and ground coriander in a medium saucepan.

Bring the mixture to a boil over medium heat.

Reduce heat to low and simmer uncovered, stirring occasionally, for about 20 minutes or until the mixture is pulpy.

Add granulated sugar and stir on high heat, without boiling, until the sugar dissolves.

Bring the mixture to a boil again.

Reduce heat to low and simmer uncovered, stirring occasionally, for about 15 minutes or until the relish is thick.

Pour the chutney into hot sterilized jars and seal immediately.

Store in a cool dry place. Once opened, store in the refrigerator.