ChatterBank19 mins ago
Green Tomato Chutney
I am making green tomato chutney. I have made it before (last year) and it was a bit too runny, so I am obviously making a mistake somewhere. Now this might be elementary to all you cooking gurus out there, but when I get to the last stage where I leave it to simmer for an hour should I put the saucepan lid on or leave it off. It might be that I kept too much of the liquid part inside the saucepan. Perhaps it should be left off. Well, I told you it was elementary, but not to me! It's the sort of thing the recipe makers expect you to know automatically!
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