Runny Chutney

[Dorothy rouse]

Made some 'fruit' based chutney yesterday, although it appeared to be thick when I bottled it, seems to be a bit runny, anyone else had this problem?

Wondering whether to store it at back of cupboard and hope it might 'thicken' as it matures, or to re-boil, which don't feel inclined to do.

Pain!

[Scarlet]

I let my chutney simmer for quite awhile to get it to thicken. I'd be very doubtful that it will thicken without putting it back in the saucepan. Sorry, I know you didn't want to hear that!

[Hazel at the Hill]

My courgette chutney was like that - I drained it through the colander and re-boiled the 'juice' till it thickened and put back in the jars. It won first prize at the Hill show.

It was a faff, though - and a lesson learned for next time to simmer till thicker.

[Alison]

I find that chutney always takes forever to get thick but really worth it - have ended up cooking a big pan full over two days in the past as I've needed to go to bed before it's finished . Although it will thicken very slightly over time (years may be involved....) I'd go for cooking more. Don't strain off the juices though as they'll be full of flavour .

[Dorothy rouse]

Looks like that will be my task for this afternoon then.

I know you do have to simmer for a long time, last lot I made took about an hour and a half, that was tomato and courgette.

Righto off to kitchen I go!

[Alison]

last lot I made took about an hour and a half, that was tomato and courgette.

I normally find that my old fashioned type chutneys need about 4 or 5 hours minimum which is quite a time to be tied to the house but worth it for the flavour a few months later

[mothhawk]

I made damson chutney a couple of years ago, simmered it for a couple of hours as I do with other chutneys, but forgot about the setting power of damsons. It was very hard to persuade it to come out of the jars once it was cold - what you might term "a very firm set" Tasted great though.

[Dorothy rouse]

I think this 'batch' is fated! Tipped it all back into saucepan, simmering away, went away to do some ironing, just rescued it from burning/sticking on bottom of pan! Now in another smaller pan, might end up down the drain in a minute! All because my in-laws gave me some plums!

[Noosner]

Oh no! Oh well, perhaps that will at least help it to thicken. Was going to just add my two penn'orth and say that the tomato chutney I make every year with the green tomatoes has to simmer for hours and hours before any thickening takes place. It's a Nigel Slater recipe and I think he says cook it for an hour or something ludicrous like that!

[Scarlet]

I normally find that my old fashioned type chutneys need about 4 or 5 hours minimum which is quite a time to be tied to the house but worth it for the flavour a few months later

That's about how long mine take. I make large batches in my preserving pan, the Aga cools down over time so it gently simmers. I often do the school run while it's on (90 mins round trip)

[the plumber]

i used my old mums recipe.i found by reducing the vinegar content by half it worked a treat.not much help to you at moment but it might next time.

[Alison]

i used my old mums recipe.i found by reducing the vinegar content by half it worked a treat.not much help to you at moment but it might next time.

I'd be concerned about reducing the vinegar by that much as it would effect how well it keeps, your mum's old one might be high initially but the sugar / vinegar levels are critical when you keep your chutneys long term - tend to make a couple of varieties every year but use them gradually over the next 4 or 5 years so we have a good selection on the go at all times.

[Noosner]

I'd be concerned about reducing the vinegar by that much as it would effect how well it keeps, your mum's old one might be high initially but the sugar / vinegar levels are critical when you keep your chutneys long term - tend to make a couple of varieties every year but use them gradually over the next 4 or 5 years so we have a good selection on the go at all times.

Alison, is there a particular recipe you'd recommend?

[the plumber]

fair point alison. mine does,nt tend to last that long. never let a plumber loose in a kitchen.

[Dorothy rouse]

Well I've re boiled and bottled it, much reduced in volume now, (partly cos of the 'almost burn' situation,) , so now only 3+ jars! never mind, taste is superb.

Al the recipes seem to say 'simmer for an hour or so, and all take much longer than that.