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Problem with chutney
Wed 23-Nov-11
8:26 pm
martock somerset

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Tue 25-Oct-11
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Hi everyone, i made some green tomato chutney yesterday, i followed the recipe but it wont firm up, i simmered it for a lot longer than it said but it is still quite liquid....

should i... drain off some liquid and bottle

or add more fruit

or something else?


Many Thanks x



Wed 23-Nov-11
11:56 pm

Supreme Being

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Tue 22-Sep-09
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Hi again janie

I've onlymade green tomato chutney once and it was a no cook one, so not able to help, someone may be along shortly who can help.

Possibly the tomatoes were a lot juicier that expected, can't really offer any other suggestions apart from further simmering.

Thu 24-Nov-11
12:30 am

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Wed 30-Dec-09
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Hi Janie, I had a look at Nigel Slater's recipe and he cooked his for just one hour, although he added some red tomatoes, too. The picture illustrated doesn't look very much like chutney to me laugh but just cooked veg !!

Now that your chutney has cooled a bit, has it thickened up any more?

I think Jan maybe right with them being juicier, I wonder why yours is so runny .....  have a look at Nigel's ingredients, was your list like his?

Did you wash your tomatoes beforehand, and were they still wet?

Sorry to ask so many questions, Janie, just trying to work out what the problem is.


"Work for a cause, not for applause
Live life to express, not to impress
Don't strive to make your presence noticed
Just make your absence felt"
Thu 24-Nov-11
9:35 am

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Wed 23-Sep-09
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When I made red pepper and tomato chutney a couple of weeks back, the recipe told me to simmer for 2 hours. After 2 hours it was still totally liquid so I just kept going. In the end it was 5 hours in total before I thought the consistency was right. The end result is just fine. So trust your instincts and cook it as long as you think it needs -- there shouldn't be any "free" vinegar in it. A recipe is only a guide, and it will vary according to how ripe/juicy your veg is, how slow your simmer, the size and shape of the pan ...

It does thicken a little when it cools, but if it's still liquid I would cook it some more. According to Fiona, who knows more about chutney making than I do, if you cook it long and slowly, it doesn't need to mature so long in the jars before you eat it.

Thu 24-Nov-11
6:42 pm

Supreme Being
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Mon 21-Sep-09
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I leave my green tomato chutney for 10 months at least and it tastes great then. Any sooner and it knocks you back with the vinegar. Try using a slow cooker with the lid off if you are afraid of burning it. cheers

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