....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!
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.
Here's hoping!