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1
Wash and finely cut the green and orange bell pepper.
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2
Finely chop the onion and the ginger.
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3
Prepare the fruit, washing and discarding any pieces that are not good.
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4
In a large pot, over medium heat, add the balsamic vinegar and the sugar, When the vinegar starts sizzling, add the fruit, the cranberries, the orange zest, the bell peppers, onion, chilli and ginger. Add the spices. Stir everything together and mix until all the sugar is dissolved and all the ingredients well mixed. Bring to a boil, cover the pan and lower the heat. Allow to simmer for 30 minutes with lid, mixing the chutney from time to time.
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5
Remove the lid and continue simmering and mixing for another 40 minutes or until almost all liquid has evaporated.
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6
meanwhile, sterilise the jars and lids by boiling them in water for 5 minutes.
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7
When chutney is cooked, fill the jars with hot chutney, clean the rims and screw the tops on.
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8
Put the pots in a big pan, cover with water, bring the water to a boil and after boiling starts, simmer for 20 minutes. Remove from the heat and let the jars cool in the water until the latter is cold - overnight.
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9
Keep chutney in a cool dark place - it will keep for 2 or 3 years but you are better off eating it.
