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Green Tomato Chutney

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starone | 09:35 Tue 01st Oct 2013 | Recipes
7 Answers
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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Question Author
H E L P !!!!!
:-)

Well I read the post earlier but had no info to offer.

Maybe boil it all up this afternoon or tomorrow after the experts have answered ;-)
Pan/pot uncovered
Having looked at Nigel Slater's suggestion it seems no lid and simmer long enough might be the answer.
Question Author
Thank you, thank you, thank you. I am so grateful. I have now taken the lid off - bit steamy but I can easily remedy that. Bet it will be delicious!
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Green Tomato Chutney

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