Liquid in chutney

I'm making the spicy courgette chutney from the recipes section.

Apart from the fact that the ingredients take up a huuuuuge amount of space to start with (had to use a second big pan  ) it has now been boiling for 3 hours and there is still far too much liquid.

I have to go to bed now and have switched the heat off.  Will leave the ingredients till tomorrow after work and then remove most of the liquid before reheating to boiling point and putting into the usual sterilised jars.

Does anyone foresee any problems with this approach?  I'll check back before doing anything with it tomorrow evening

Re-boiling is a good idea if it has stood over-night but be careful to keep a close eye on it (stir) to prevent the bottom of the pan catching / burning.

You could drain some of the liquid off, skin & puree some tomatoes, add them, bring to the boil and make yourself some interesting sauce!

Just a thought 

... or even corn flour !

Thanks all

I shall drain most off, re-boil to sterilise etc, and get the cornflower  ready

I always have this problem with chutney, sometimes don't know why I bother !!

Thanks - I removed some of the liquid, brought it back to the boil and added cornflour which did thicken it somewhat.

It filled only of the Lakeland 500ml bottles in the end, really surprising as the ingredients took up two Le Creuset casserole dishes!