"Brian Mailman" > wrote in message
m...
> Marilyn wrote:
>> "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.
>
>> 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.
>
> Certainly nothing wrong with plum bbq sauce--sounds great for grilled
> poultry or lamb.
>
> B/



That's what I'm thinking. Maybe we'll use it the next time I roast a
chicken.

--
-Marilyn