Hello all, my first post. I have been picking up loads of tips from the forums over the past couple of months, it’s a great site. I was wondering if anyone had any thoughts on why chutneys are made in the way that they are, ie chop, add sugar, add vinegar… heat, stir lots and wait ages?? We have recently done a big batch of this one (about 15 times the recipe) http://redskitchendiaries.wordpress.com/2010/12/04/weekend-project-ale-chutney/ We have been thinking about how we might cut down on time and energy costs by taking a different route, and of course getting a quality product at the end. My understanding of preserving in this way is that you need to: 1. Stop enzyme/bacterial activity, this is done quite quickly with heat 2. Get to a pH of 4.5 or below 3. Introduce enough sugar so that the amount of available water for pathogens is decreased to an acceptable level, (which I think is a fair interpretation of water activity) Does anyone know why you need to stand over a stove for hours to reduce the liquid, why can’t you cook the veg to the point you want it, then separate the liquid, reduce to a good consistency and pot as normal? Any views would be greatly appreciated Rich