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Heat a 4- to 6-quart Dutch oven over medium-high heat. Add mustard seeds and crushed red pepper; cook and stir for 1 to 2 minutes or until seeds begin to pop. Add sugar, vinegar, the water, ginger, garlic and salt. Bring to a simmer; cook and stir for 3 minutes.
Add tomatoes and sweet peppers to Dutch oven. Cook for 5 to 7 minutes or until vegetables are just tender, stirring occasionally. Stir in green onions.
Transfer relish to a bowl or storage container. Allow to cool for 1 hour. Cover and chill for at least 2 hours or up to 1 week.