So I finally made my plum chutney today. Is it just my luck or is it normal
for it to take much longer to cook down and thicken than the recipe
specifies? Recipe said 30 minutes or so, but it ended up taking at least
two hours to get it to a proper consistency. And during that time it turned
a dark, brownish color. I ended up with 6 pints, which was what the recipe
said, with only a little bit left over that I poured into a dish to sit in
the fridge. Had a very tangy taste, but I know that it's supposed to mellow
for 2-3 weeks before use.

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-Marilyn