Any tips for making chutneys?

[SatNavSaysStraightOn]

Anyone any tips for making chutneys?
I have never made any before and shall be making Apple & Pear Chutney for my mother on Tuesday and given that it is not something I am inclined to like, so won't be tasting it, have no idea on how it is going to work out.

This is the recipe she wants me to follow. http://www.ocado.com/webshop/recipe/apple-and-pear-chutney/1503 I have enough apples and pears for a double batch, though the recipe does not indicate if it is eating apples or cooking apples that should be used and my mother has given me her cooking apples for it.

 

[MyDigitalpoint]

I found the other day an Apple Chutney recipe that I set aside to try later. Not yet, but since it is made with apple, maybe you can find yourself the hint within the instructions of such recipe.

Here it is , http://nchfp.uga.edu/how/can_06/apple_chutney.html

 

[Sandra Piddock]

I always use cooking apples in chutney, and I've never had a failure yet. Make sure there is no liquid on the surface at the end of the cooking time - you want a thick mix, so that it will set off nicely. It's actually easier to make chutney than jam, because you don't need to get to that critical setting point. I also tend to use distilled white vinegar or wine vinegar rather than malt vinegar - sometimes malt vinegar can be a bit overpowering.