I wonder if anyone could give me some advice about this chutney. While it tastes delicious it became much more runny after I added the sugar. Do you think that I should put it back in the pan and reboil or leave it as it is?

Thanks in anticipation

Bridget

To cook or not cook again, depends on how runny it is. If you can use it as it is, leave it. Otherwise cook it a little. Too much cooking may make it chewy.

Adding a little corn flour dissolved in water and then giving it a boil will also thicken it.

Mamta

Thanks Mamta for such a helpful reply. Great site, great service!

Another chutny query. Planning to make some nectarine chutney, (just love the smell of any chutney cooking!) by adapting the Plum Chutney

http://www.mamtaskitchen.com/recipe_display.php?id=10434

Just thinking

• how much should I reduce the jaggery/sugar by?

-guessing the ** symbol indicates to put those ingredients in muslin, like a bouquet garni?

-Finally would another chutney recipe on-site be better suited for nectarines?

Thanks!

That should work.

Q. how much should I reduce the jaggery/sugar by?

If apricots are not too ripe, sugar should be okay, but add about 2/3rd and then taste and adjust.

Q. guessing the ** symbol indicates to put those ingredients in muslin, like a bouquet garni?

Yes indeed.

Chutney recipes are pretty similar. Until I wrote down the recipes, I never used the same ingredients, just made it up as I went along. Basically, it needs a fruit/vegetable, salt, spices, vinegar and sugar. So most recipes will work.

Mamta

Thanks Mamta.

The fruit pulp and other ingredients already half way through the 'brisk simmer' stage and (empty!) jars in the oven. Smelling great.