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Chutney: how mcuh liquid do you leave in

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First time making it and I'm not sure if I should reduce all the way to jam consistency or leave it soupier? Making it with green tomatoes and the usual sweet-sour favors if that changes anything.

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  1. I reduce mine nearly to the jam stage. When the mix coats a spoon, it's nearly ready, just a bit more, and it's done. I do mine with the abundance of garden red tomatoes, and it's delicious.