Chutney in a cookpot/crockpot

Hi Everyone,
                   Do any of you lovely people know, if I want to make chutney in a cookpot from a traditional recipe (one for the stove top), do I need to alter the amount of liquid I use to start with, can't seem to find any info or books on this at all.
Any help or tips would be gratefully received 

or a slow cooker?

according to this old thread
http://chat.allotment-garden.org/index.php?topic=64851.msg741388#msg741388

it works but takes a very  long while, I wouldn't alter the liquid (vinegar) as that is what preserves it I think.

Good luck!

Don't reduce the liquid i.e. vinegar because it is this and the sugar that preserves it.

Also cooking in a slow cooker with a lid keeps the moisture in and what you want is the moisture in the vegetables to evaporate so the chutney reduces and thickens.

The best way is in a large open pan preferably a stainless steel preserving pan.