Green tomato chutney - a question

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I'm making this for the first time using the BBC GF recipe at www.google.com/amp/s/www.bbcgoodfood.com/recipes/green-tomato-chutney/amp. The chutney has boiled for an hour, so it's time to transfer it to the warm jars..My question is this - do I use a slatted spoon so that the liquid drains off and only the solids go in the jar? Or should I put the liquid in the jar too? (I know that jam "sets" after transferring it to the jars, but I don't know if chutney does the same. I guess not though, as there is no gellatine).

It will set a bit as the sugar cools. If you have boiled off most of the liquid as instructions it will be lovely

Just add everything. If it's a bit wet you could take some of the liquid off but you'd be better reducing a bit more and keeping all the flavour

I've made this. You need to cook it for a LOT longer than it says - more like 3 hours. Cook it until it looks like chutney. Also add a lot more sugar than it says. Then it will be delicious!

Following!

Depends how sloppy you like your chutney and how fleshy your tomatoes are. The high proportion of sugar and Pectin is what makes jams and jellies perserve set but chutney is more of a sweet pickling to preserve. I normally go by eye and if it's mushy enough but too runny then drain it off. If it's still a bit chunky then cook some more.

Thanks all. Chutney transferred. I'm impressed at how clean my pan was afterwards - I should cook with vinegar more often! 😁