Green Tomato Chutney

[starone]

I am making green tomato chutney. I have made it before (last year) and it was a bit too runny, so I am obviously making a mistake somewhere. Now this might be elementary to all you cooking gurus out there, but when I get to the last stage where I leave it to simmer for an hour should I put the saucepan lid on or leave it off. It might be that I kept too much of the liquid part inside the saucepan. Perhaps it should be left off. Well, I told you it was elementary, but not to me! It's the sort of thing the recipe makers expect you to know automatically!

[starone]

H E L P !!!!!

[Old_Geezer]

:-)

Well I read the post earlier but had no info to offer.

Maybe boil it all up this afternoon or tomorrow after the experts have answered ;-)

[Old_Geezer]

Possible advice here ? https://www.google.co.uk/search?q=Thick+Green+Tomato+Chutney&ie=utf-8&;oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&safe=active&gws_rd=cr&ei=yp9KUoGuN8iw0wWP2YGYBg

[society]

Pan/pot uncovered

[Old_Geezer]

Having looked at Nigel Slater's suggestion it seems no lid and simmer long enough might be the answer.

[starone]

Thank you, thank you, thank you. I am so grateful. I have now taken the lid off - bit steamy but I can easily remedy that. Bet it will be delicious!