Chutney update...

So, the slow cooker may after all have been a bad idea.  Its small base and lid have not been conducive to the evaporation of the vinegar; perhaps next time I shall add even less vinegar than I did - half-quantities - to speed the process.  After boiling for 7 hours, the chutney has now been jarred in good ol' recycled honey pots, sterilised by washing and putting in an oven heating up to 150 degrees C.  Hopefully once it's cooled, it'll look thicker than it is.