"Brian Mailman" > wrote in message
news
> Marilyn wrote:
>> 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?
>
> The latter. I'll have to remember Barb's trick if I ever make a chutney
> again.
>
>> And during that time it turned a dark, brownish color.
>
> Yup. Vitamin C oxidizes with heat.
>
> B/


Okay. Tastes kind of like barbeque sauce so will be interesting to see what
happens in two to three weeks after it's had a chance to mellow.

--
-Marilyn