Adding spices can contribute to browning too. Because they may be a very mild flavored apple, they may brown easier than other types. A good example is Granny Smith types which tend to hold their lighter color a little longer. As to Arrow root, I wouldn't use that as its not certified as a thickener for home canning, nor is anything else that would be used as a normal thickener, unless it was made specifcally for home canning. Another option is to add some dried apples which will absorb some of the excess liquid. Also, if its very sweet, you could add some pectin or Pomona pectin to help set it. Simmering for just 2 hours may not have been enough cooking time for it to thicken properly, especially if it was simmered covered. You will probably notice its thickened some after refrigeration, so don't worry unless its still too loose at room temperature. Fruit Fresh can help reduce the browning a little, so allow it to remain in the mixture. Apple cider would be a very light color if it were pressed and consumed immediately, but in most cases it will also darken some, even after a very few minutes, so apples that brown some are normal. As a color and flavor contrast, adding something like dried cranberries can help give it a brigher color as well as soak up some of the excess liquid.

All of my chutneys end up dark brown after all that cooking. I suspect that it may look thicker after sitting overnight. After sitting in the jars, I think mine is a little too thick. I will cook it a little less in the future to account for that.

Ah, okay, I was worried that using arrowroot would not be a good idea. Thank you for confirming that. I'm glad I didn't add any. I have not checked it today, I won't be able to work on it till this afternoon, but I suspect you are both right, that it will have thickened after refrigeration. But, I will have to heat it before canning and I am thinking it may thin again when I heat it. Melly, interesting that yours are too thick. Do you add a thickener or just from cooking? I will probably cook it for awhile before canning today to see if it sets up a bit more.

Thanks for the advice to both of you,
Ann

Mine thickened just from cooking down, but it looks much dryer coming out of the jars than it did going in. I guess the fruit continued to absord some of the liquid.

My applesauce thickened up to a paste after sitting. I had three unsealed jars that I reprocessed, and during reheating I was able to add over a cup of sour cherry juice to just barely a quart of applesauce, and it was still pretty thick. (I also added vanilla per suggestions on here, the result is fantastic.) So I agree that apples tend to thicken up in the jar.

Melissa

This is my second year making chutney and the first year I had the same problem of it not thickening. So, after searching the web for different instructions on how to make chutney I came upon one instruction that recommended pureeing some of the mixture to make it thicker if you so desired. From then on I puree several cups after I've cooked it the alloted time (1 hr 15 min), stir it back in and cook a little longer. It also thickens over time. The few jars I had left from last year got too thick (and I cooked that batch over 2 hrs because it didn't thicken like I thought). I also, drain the peppers and onions well before adding to the pot.

And mine was dark brown. But that doesn't affect the taste.

It's great over salmon or any fish or chicken breasts when grilling or baking. Also, with cream cheese and crackers. When my son graduated from college last year he practically lived off of it. And my BIL who hates onions & peppers raved over it...I don't think he knows to this day that there are onions & peppers in it.

Karen b, do you mind posting your recipe?