Plum chutney runny

[Borlotti]

Plum chutney tastes OK but think I may have added too much cider vinegar.  Think I may boil it up again, as my recipe said one hour, simmered it low for over an hour.  Should I give it a fast boil, or maybe add something like cornflour, then it probably would go too thick.  Any advice gratefully received, first time I have done it as had to use up all the lovely plums (first time the tree produced any) and have made too much jam, some of which is also runny but who cares.

[Borlotti]

[Alex133]

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.

[busy_lizzie]

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. busy_lizzie

[claybasket]

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.

[Borlotti]

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. 

[lisaparkin]

I'm no expert, but I read that when cooking chutney not to cover pan with a lid as this stops it thickening up.

[Borlotti]

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.  ;D ;D

[Duke Ellington]

I like to make a smaller quantity when I make chutney these days. It's a lot faster to reduce.

[Alex133]

Might be worth splitting into two pans so quicker evaporation but guess that would cost more really because of the fuel.

[pumkinlover]

As Duke says I only do 4lb max. recipies now- halve the recipe if it calls for more.
To save fuel I cook on woodburner when lit, or carefully put in microwave. Very carefully on low and watch all the time!

[Tulipa]

Hi

I also find plum chitney takes the longest of any, I have a recipe for apple chutney which takes about 2 hours but can be subsituted with plums which then took over four hours so it could be the type of fruit that affect cooking times, plums are more watery than apples?

I am sure it tastes good whatever the texture.  Could you liquidise it and use it as plum sauce?

[jennym]

One way to cook plum chutney more quickly is to put the plums into a bowl in the microwave first, for about 20 minutes or maybe longer, stirring about every 10 minutes. This reduces the water content in the plums. I suppose you could pop them in the oven when cooking somehting else, to get the same result, but I don't do that.

[Buster54]

If my chutney is still runny after the time I drop in the old stick blender and turn it into a sauce and bottle it in the cider vinegar bottles that I save  :)