How much liquid is too much in chutney?
I made small batch of plum and apple chutney last night, and was confident when I jarred it that it had reached the right consistency (I could part the seas so-to-speak in the pot). Now I am a bit worried however, that it is has too much liquid in it because this morning it resembled more of a loose cranberry sauce than a jam. Will this solidify? Should I drain some of the liquid? Or can I leave it as is?