Help my chutney is sloppy!

[Pelvicflooragogo]

I've just made a batch of green tomato chutney and despite the addition of two lots of corn flour it's really runny. I've put it in the jars hoping it'll thicken as it cools. Will it or do I need to tip it all out and simmer more?

I'm new to this but it seems to me jam thickens because of pectin and science. Chutney OTOH thickens because you've cooked it till it's thick. My recipe said simmer until you can draw a spoon along the bottom of the pan and it doesn't fill in straight away.

So maybe you should tip it all out and reduce it a bit more?