[suziequeue]

Am making Tim and Val Harrison's green tomato chutney recipe from the book. Do I simmer it with the lid on or off?

At the moment it is simmering with the lid off as there is a lot of liquid but I don't want to get caught short and end up with a big black burnt bit at the bottom…….

Any suggestions/advice?

[sunshineband]

Lid off. It needs to evaporate down to be thick

Keep stirring it right to the bottom and all round the bottom of the pan too so it does not stick at all.

When you can cut a furrow through it with the spoon, to the bottom of the pan and it doesn't fill in again straight away, it'll be done