Just another thought.....

[tim]

....does temperature give any indication of the doneness of Chutney?

If you go by thickness, it is much stiffer when cold?

And is long & slow as good as hot & spluttery??

Or just leave it until the surface liquid has gone?

But coming along nicely!! Start point - 36 large Bramleys!

[tim]

[Marymary]

I made something which looked a bit similar last week with apples & tomatoes.  I simmered it until thick but the liquid which was left still seemed runny.  I bottled most of it up but had a little bowl full which I put in the fridge & we ate last night & it was completely 'set' with no runniness at all.

[tim]

Here's hoping!