Why is my chutney runny

Alex Acre Posts: Salisbury, Wiltshire. I always find it takes hours and hours to cook down chutney and would love to find a quicker way - according to Delia it's ready when gap doesn't fill up immediately as spoon drawn across pan. I have trouble also, even though I follow the recipe. If the recipe says boil for two hours, I find I am still boiling four. I had the same problem with my plum chutney and in the end I seived it so it wasn't quite so runny, still tastes nice though.

I've had the same trouble it takes a half a day to boil the chutney right down,I think sometimes the fruit or veg is very juicy and you have a lot more fluid than needed could be why it take that long?

Ill let you know as Aim making marrow chutney on Sunday. Boiled it up again, but it is still runny, but even OH liked it.

So we just have runny plum chutney, very nice with cheese on toast or biscuits and cheese, so will just have to eat it up soon. Lady at the allotment did say that plum chutney, in Indian restaurants is meant to be runny, or was it Chinese restaurants.

Only got two jars so that is OK. Not too sure what is in the fridge from last year, I really must label jam. Even dreamt about my chutney last night. I'm no expert, but I read that when cooking chutney not to cover pan with a lid as this stops it thickening up.

I didn't cover the pan, think I must have put too much cider vinegar in, and could have added a few more cooking apples, and have loads and loads, but as long as it tastes OK. First year I got any plums so none have gone to waste. Chutneys and relishes require a long slow cooking time, unlike their sweeter cousins. Just simmer away and stir now and then to avoid anything sticking to the bottom of the pan.

It only takes about 1 — 2 hours to cook a good chutney. The chutney is done when you can scrape a wooden spoon across the bottom of the pan and the chutney does not flow back into the gap. If you are making a chutney then make sure that the lid is plastic coated as metal can react with the acid in the chutney.

Kilner jars should have their rubber seals put in position before they are put in the oven. Allow for a long cooking time. It is essential that chutneys are allowed a long and slow cooking period in a pan that is not covered with a lid.

This will allow your chutney to become rich and smooth. Points to remember Place in a large pan with sugar and vinegar and cook down gently until the sugar is dissolved, stirring frequently.

Simmer the mixture until the fruit or vegetables have softened and the consistency is thick and syrupy, with no runny liquid. Chutneys need to be left for a few days, possibly a little longer if malt vinegar has been used to allow the flavours to develop. Vegetable and fruit pickles contain larger amounts of vinegar and less sugar and so need 2- 4 weeks before they are ready.

Most chutneys take at least a couple of months for the full flavour to develop and mature. A big advantage to both fruit and vegetable chutneys is that they improve with age and, if properly stored, will remain in good condition for a number of years.

To seal jars Fill the hot dry jars right to the top — preserves shrink slightly on cooling and a full jar means less trapped condensation. Seal the jars while still hot. I have found it works for me. That way you can increase your flame under the pot without the risk of you chutney burning.

I used the glutney recipe and it worked very well, and is tasting more and more smooth yet interesting with age. It is thickish but not set like jelly or jam, of course. Quote from: Paulines7 on October 28, , You can bury a lot of troubles digging in the dirt. Quote from: shaun01 on October 31, , Ishard Hectare Posts: Pauline I know this is probably a bit late but, if you have cooked this recipe for 7 hours OMG!! If that is so then the excess liquid wouldnt be able to evaporate off so you tend to get a runny mix.

At the most this recipe should have taken only about 1 hour to cook and if you cook for that long the flavours disapear. Quote from: Ishard on November 01, , Quote from: shaun01 on November 01, , Quote from: Paulines7 on November 01, , Don't take life so seriously, it's not permanent.

JohnMich Newbie Posts: 1. Hi all! I had the same trouble and found the solution on the web. Mix a couple of teaspoons of arrowroot in a little water and dribble a bit into simmering chutney. Stir and check thickening.

Only add a little bit at a time because the arrowroot is very effective. The arrowroot thickens without changing colour or introducing cloudiness as cornflour would do. I found this forum while googling for a solution so I thought I would let you know what worked for me.

Many regards, Michelle. I would take out some of the ingredient's and blend it in the blender or food processor then tip it back into the pot and mix together. SMF 2.