Ingredients
- 2 kg ripe tomatoes, chopped
- 500 g onions, finely chopped
- 300 ml Québec maple syrup
- 300 ml cider vinegar
- 150 g raisins
- 2 tsp mustard seeds
- 1 tsp ground ginger
- 1 tsp salt
- 0.5 tsp chili flakes
Method
- Combine all ingredients in a wide, heavy pot.
- Bring to a boil, then simmer uncovered, stirring often, until thick and jammy, about 2 hours.
- Taste and adjust only with vinegar or salt; the maple syrup should remain the principal sweetener.
- Pack into hot sterilized jars, seal, process in boiling water for 10 minutes, and cool.
Conversion and rationale
Original sweetener (classic version): 450 g white sugar
Conversion used: Replace the sugar with 300 ml maple syrup and omit any water; cook uncovered until the original chutney consistency is reached, allowing extra evaporation. No oven adjustment.
Why Quebec maple syrup: Maple gives the tomato, raisin, and spice mixture a rounded savory-sweet finish. It is especially suited to a condiment served with Québec pork, tourtière, or aged cheese.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →