made chutney, it's still runny - add more sugar?

[vivariumvivariumsvivaria]

First time chutney maker, no idea why I thought this would be a good idea.

I have RSI from peeling apples and tomatoes and a sore shoulder from lugging sugar and cider vinegar home from the shop.

Made it as per the mumsnet recipe - and it's like soup, not chutney. If I chuck in some more sugar and simmer it a bit more will it be salvageable?

It needs boiling for longer but they do thicken up when they cool as well, so be careful or it’ll end up like toffee!

Bring it up to a rolling boil and simmer until thick enough- mine took a good hour , nearer two, longer than the recipe I used
Don't add more sugar.
It's ready when the 'trough' remains after you drag a spoon across the top of the mixture.

How long did you simmer it for? I usually do mine for at least three hours, but of course your recipe may be totally different to mine. Its really a matter of reducing (by simmering) over time.Be careful if you reboil it not to burn it. I have done this with jam, trying to get a set, and it just tastes of bitter burnt sugar, which is horrid.
If it appears sufficiently cooked, and has not thickened on cooling, and tastes fine apart from being runny, you can remove the excess liquid. I have had to do this on occasions. I think it depends a lot on the moisture content of your veg. You can bottle the saved liquid to use in bbq sauces.

I was going to suggest adding apple to it but see that it is an apple chutney.

You'd be better off adding apple to release pectin rather than sugar. You'll just end up with a jam that way.

Try the apple and simmer away. It will thicken when it is fully cold.

You need a really wide open pan too so that a lot of steam escapes. In a normal saucepan it will take longer to evaporate.

Daffy's trough test is the best way to see if it is ready. It can still be quite runny when it is ready.

It will be worth it, but don't even think of eating for at least one month.

Genius, thanks folks.

I didn't get a rolling boil - that'll be the issue. Simmered it for 2 hours - another issue. It's in a giant pasta pot - that's the hat trick of issues, then.

Will try and rescue it today - it's destined for Christmas cheese boards.

Thank you so much. Want some? There's loads...