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.

--
-Marilyn

In article >,
"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?

Yes, IME. Two hours is a long time, though. I'd have drained most of
the liquid and either boiled it down to thicken it before adding it back
or would have left it out and continued cooking the remainder in the
kettle. My 2 cents.

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.

That doesn't surprise me.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check it out
And check this, too:
http://abcnews.go.com/Business/story?id=8279841&page=1

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/

"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

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/

In article > ,
Brian Mailman > wrote:
> Certainly nothing wrong with plum bbq sauce--sounds great for grilled
> poultry or lamb.
>
> B/

It can't be very removed from Plum Ketchup. That's tasty, too.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check it out
And check this, too:
http://abcnews.go.com/Business/story?id=8279841&page=1

"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