Topic: Rhubarb chutney not thickening? Its cooking now.....

[kt.]

How long should chutney take to start thickening up?  its been on the hob 35 minutes and shows no sign as yet as it still seems loose.  Followed the recipe to the letter.  Does it just set once in the jar?  If it does not start soon can it be done retrospective?

http://uktv.co.uk/food/recipe/aid/512139

[hippydave]

it may be that there was a lot of water in the rhubarb that will take that bit longer to evaporate off, keep stirring it till it thickens up, make sure its in a wide pan as more surface area lets it evaporate quicker.

[Duke Ellington]

I like to make smaller quantities when I make chutney. I find that it takes less time ( I am impatient these days) to thicken up.

[Lampranthus]

 :) I would do what hippydave said and if that does not work you could always take a little liquid of by laying chutney in a sieve to drain it a bit and simmer again  and remember chutney does not set like jam .... 

[kt.]

Update:  pan has been simmering for about 80 minutes and the fluid level has reduced by about an inch.  The liquid is thicker than water but thinner than tomato soup.  Which is the best consistency for when to put it in jars or should I just leave it simmering still?

:)  chutney does not set like jam .... 

???  This is my first time with rhubarb chutney.

[Lampranthus]

Needs to be thicker than that, take some liquid off or you might be there all night :D

[peanuts]

I always reckon to have to simmer chutney for one and a half to two hours to get it thick. 

[Obelixx]

I make rhubarb cakesa nd chutney every year and they've been particlularly slow to cook because the stems are so juicy from all the rain this year.

If you make another batch, try dry roasting chunks in the oven first to drive off some moisture and concentrate the flavour before slinging it in the pan with all the other ingredients.   

[goodlife]

I make rhubarb cakesa nd chutney every year and they've been particlularly slow to cook because the stems are so juicy from all the rain this year.

If you make another batch, try dry roasting chunks in the oven first to drive off some moisture and concentrate the flavour before slinging it in the pan with all the other ingredients.   

...and/or..use 'over size' pan for cooking..you get better evaporation of the juices.

[Obelixx]

Good tip but I haven't anything bigger than my 10" square cake tin and the preserving pan.   Roast rhubarb is luscious on its own with ice cream too.  Much better than stewed.

[goodlife]

Other tip is not to be tempted to 'double' the recipe..evaporation takes even longer and unless you really have BIG pan for chutney/jam making it is better to keep into little and often method for large quantities of finished product.

[Mrs Tweedy]

I would advise against taking liquid off as you would be taking vinegar and dissolved sugar too and this would affect the keeping qualities.

Depending on the amount of ingredients and the size of the pan it can take several hours to get chutney to the correct thickness.

You know when the chutney is ready by drawing a spoon across the bottom of the pan and if you can see a channel on the bottom of the pan with very little liquid seeping out then you are ready to pot. ;)

[kt.]

It took almost 2 hours simmering but got there in the end.  Thanks all.