Do you have one of those relatives that you don’t quite understand? When my uncle first met Mr NQN he said something to him that had us all looking at each other bemusedly. When he learned that Mr NQN is half Finnish, he sat back and nodded his head sagely.
“The Finnish…” he began, “you’re known for your tongs,” he said knowingly, nodding his head.
Mr NQN looked at me, I shrugged my shoulders and looked at his sons who had their eyebrows raised.
“What kind of tongs?” Mr NQN asked him.
“You know, barbecue tongs” he said, as if Mr NQN would have known that.
Now Finland is known for a few things: design and technology being two that immediately, but tongs…not so much. Still, my uncle carried on undeterred about how Finns were really so good with their tongs. Afterwards at home, we googled tongs and Finland and came up with nothing sensible. The next time, we asked him where he had heard it and alas, he couldn’t remember!
Well, we never got to the bottom of the mystery of the Finnish tongs. However, my cousins did buy us a pair of rather nice barbecue tongs for our wedding and engraved them. And my uncle can always be counted on for random observations about different countries from all over the world. As for us, we like to experience each country through the food, rather than odd references.
We adore Indian food in this household and whenever we eat it, there are two things that I always order: mango chutney and raita. The mango chutney has a sweet spiciness while the yogurt provides a cooling effect. Since we seem to have mangoes galore this summer I thought that I would try and make the most of this season’s mangoes by making a mango chutney.
I was inspired by Eva’s scrumptious sounding version which was lower in sugar than the supermarket brands. Indeed, for the supermarket varieties, sugar and mango are in almost equal proportions with just a tad more sugar than mango which makes it really jam-like. I wanted to do something that was more generous with the mango and spices so I based my recipe on Eva’s. And if I do say so myself, this on some flat bread with some yogurt is sheer bliss. Tongs or not.
So tell me Dear Reader, what is one thing that your country is known for?
P.S. Here are the wedding tongs with the tiny engraving! 
Made From Scratch: Mango Chutney
- 2 large mangoes (about 1 kilo worth of flesh) not ripe and still quite firm but not green mangoes
- 1/2 cup cider vinegar
- 1 cup brown sugar
- 2 red onions, chopped
- 2 cloves garlic
- 2 tablespoons freshly grated ginger
- 1.5 teaspoons curry powder
- 1/2 teaspoon cinnamon
- 5 cloves, ground
- 1/2 teaspoon salt
- Sterilised jars*
1. Chop up the mangoes into large chunks and place these, along with the rest of the ingredients (vinegar, sugar, onions, garlic, ginger, curry powder, cinnamon, cloves and salt into a medium sized saucepan. Simmer for about 35-45 minutes until mangoes are soft. Ladle into sterilised jars and close tightly.
*To sterilise jars, place the jar and lid (make sure the lid is heat and ovenproof) in preheated 180c/350F oven for 10 minutes.
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47 Comments | Add your own
You cannot begin to know how flattered I am that you chose my recipe to base your beautiful chutney on, and the mentioned on your blog…well, it was really beyond my expectations. Thank you so much Lorraine. XOXO
Your chutney is beautiful and I really love the addition of raisins, they would also add a lovely sweetness and richness to the chutney. I only wish I had thought it of. My recipe relied on the sweetness of the onion and mango (which may not be sweet enough for some) so adding raisins is really clever.
That crazy uncle of Mr. NQN’s would be a hoot at a party, just to see what nutty things he might say. Free entertainment. The tongs are a lovely gift, but rather odd to have them engraved. Sadly in North America wedding presents have totally gotten out of hand, it would be refreshing to receive such simple gifts that would be used every day instead of hidden away in some dusty old cupboard (re really ugly tea pot).
Beautiful! This chutney must taste amazing with some good cheddar and a few crackers or barbecued lamb.
Cheers,
Rosa
Oh! Mangoes! Australia Day! Indian Food (Rama’s FTW)! Love it!
Your chutney sounds delicious! I have a great recipe for grilled tandoori chicken and nectarine wraps with mango chutney – now I’ll have to try it out and make my own chutney too!
Haha maybe your uncle is looking into the future of Finnlands success?
Your chutney looks beautiful, such a delicious colour!
Cheers
Choc Chip Uru
Looks and sounds delicious! I wonder what the story behind the Finnish tongs really is..
I can’t believe it. On the menu for tonite is red lentil and carrot burgers with mango chutney and yogurt….and you have proved the recipe for the chutney. Yum can’t wait to try it tonite!
I have more than one relative that I don’t understand. Being Vietnamese, my familial crew are a superstitious bunch (as most Asians are, aren’t they?) and they come out with all sorts of weird and wonderful stuff. Very cute story
I make mango chutney every year , being a huge fan, with the fabulous mangoes we get here in Mexico. Love the stuff–and your recipe looks so good. Loved the tong tale as well–quirky and fun. I haven’t lived in my own country for over 37 years, but let me see…hmmmm…barbecue? Hamburgers? Hot dogs? That’s rather pathetic, but American does get a not for those.
Mangoes have been great this year haven’t they? Great recipe indeed Lorraine, my hubby loves sweet chutney with curry too, but I go for hot, tart, lip puckering lime pickle- I guess I’m sweet enough
Tongs and Finland? That’s a new one for me, but love the wedding present
I really should try making mango chutney. It’s the key ingredient in my favourite lamb casserole.
Famous for tongs + h… thongs! The ones you put on your feet.
I LOVE mango chutney – and so good that the recipe only uses 2 mangoes. Printing this out to make later.
We are in mango season, well, during last two years we used to have mango during all the year, but everybody knows that the real season in Summer.
Ok, I have to confess, I googled about Finnish tongs…still thinking on your uncle…!!!
Hmmm. England / Great Britain? Probably Marmite. Or proper British bangers. I’m not sure really.
I love making chutneys! The word itself comes from Hindi, a chaatni, which refers to a condiment that is lipsmacking. Chaat means to lick or, you know that sound you make, smacking your lips, when something is so tasty! Anyway, the English word chutney refers to a somewhat different relish, but that’s where the roots lie.
PS Some mango chutneys are made with ripe mangoes, but many pickles are made with green ones, if you can get those? Some recipes on mum’s site, Mamta’s Kitchen. Won’t URL as hate to be spammy. xx
I remember the first time I had mango chutney was not the best of memories… I was like oh look, it’s mango! And I ate a whole piece plain, by itself. I don’t think chutney is made for eating plain… I love your labels though – so adorably cute!
Yippee and thank you for the recipe: going major shopping Monday and all the ingredients will be bought: so like your take on a fave of mine too! Except methinks it would take about four mangoes the size I have seen to get a kilo of flesh? Estonia is famous for quite a few things, but did all of you know SKYPE is an Estonian invention? Honest injun – google if you don’t believe me. Estonia supposedly is the most computer-using country in the world: you pay your taxes on line, you do all your voting on line etc et al! And the Finnish tongs? The gentleman would not have thought in terms of calf/beef tongUE to eat: as in Estonia one of our favourite dishes???
Among all kinds of chutney, I love mango best. Your recipe is now on my list to try very soon!
LOL it how people come up with the most weirdest and random ideas! I have a few cousins and uncles like that too ~
Ohhh mango chutney definitely very Indian
my sister loves indian food ~
Mango chutney on a turkey sandwich = sheer bliss.
Love mango chutney! I do a pasta dish with a sauce that is 1/3 mango chutney, 1/3 curry paste and 1/3 alfredo sauce, with peas also mixed in. so yummy.
Canada is known for bacon, maple syrup, snow, freezing temperatures(-45C today)and wildlife.
Your uncle must have dreamed that the Finns are known for their tongs and woken up believing this revelation to be real. I love the look of your chutney. Mango chutney is my favourite. It’s lovely with BBQed chicken (they type you do yourself with your TONGS! xx
I made my first-ever batch of chutney just before Christmas, and it was amaaaaazing. Except for the bit where the sugar stuck to the bottom of the saucepan when I became distracted by something shiny. I still haven’t managed to scrub it clean, and that is somewhat less than amazing!
I was also surprised to discover the many uses of chutney, including putting it in a casserole to add a bit of interest to the flavour. But my favourite is still with cheese in a sandwich. Not exactly haute cuisine but I still love it
Anyone know how much this yields?
Sorry if I’ve missed his in the post!
Hahahaha your uncle sounds cooky
But I like it! There’s always one in the family 
Looks delicious! We have an African chutney that you may like on:http://www.somalikitchen.com
My friends and I made a batch of mango jam with the last of this summer’s mangoes. This chutney sounds wonderful (and more versatile than mango jam!) – will have to give it a go next summer!
The chutney looks fabulous. ..
I always mango chutney at home. … im going to try this recipe next time.
B/W trust me I have lots of relatives I can never understand. ..lol
BILTONG! And I love mango chutney. It has been a long time since I made some
Mango chutney is summer in a jar to me, Lorraine!
Lorraine your chutney looks divine, I bet it tasted even better. We make mango chutney every summer with the abundance of mangoes as well as a spicy mango sauce that goes so well with seafood, pork and chicken. Mango ice-cream and drying mangoes is always a must do too. Sadly since Yasi our mango supplies have been a little depleted but there is nothing like the first mango of the season, it’s the best. Your Uncle sounds so funny, don’t we all have precious ones in our families.
Ooh, I’ve got plenty of mangoes at the moment. I was thinking ice cream but this would be a nice change
What??? You didn’t know about the tongs from Finland??? ;o)
Never heard of thongs (either meaning of the word) associated with Finland but I have strange relatives…
My country is most famous I think, for a sweet candy called Turkish Delight (I love it and everyone I know loves it too!)
Oh yum, this mangoe chutney looks delish! I’ve got plenty on mangoes left on the tree in the backyard so this recipe came at the perfect time. Thanks Lorraine and Eva. My homeland is Vietnam so I guess it’s known for the pho, pork
spring rolls, rice paper rolls, rice crepe, fish sauce and caramalise fish.
I’ve been eating the green mango slices dipped in a sauce made with fresh chillies, fish sauce and sugar which is also a favourite snack food for the Vietnamese
I’ve only made chutney once in my life..a plum chutney, and it turned out just ‘ok’. I think I went a little nuts with the spices. Your mango chutney looks fantastic, Lorraine! LOL@ your uncle and the Finnish tong assertion! Now, what is my country known for? Doritos
Finnish tongs – that’s new to me.
I’ve been wanting to make mango chutney forever. I love it as part of a cheese platter; bookmarked!
Tongs??? Hmmm. OK…haha! Now that is a random thing to attribute to a culture. But hey, he must’ve gotten a great tip from someone who told him that. In the end, tongs are not as good as chutney!
Lorraine, I cannot stop giggling at the story. People’s assumptions do make this world a funny place!
Your first photo is so beautiful that I almost broke my glasses (bumped into the monitor!), trying to reach it and smell it (silly me, thinking I could try some!)
I’ve always wanted to try this
And can’t say I’ve ever associated Finland with BBQ tongs!
Lorraine yu have me drooling as usual.
I have recently purchased a mango pickle that is quite hot & tart. I bought it thing it would be sweet..
I was buying all my Indian ingredients from that market on The Appian Way at BAnkstown but it has recently closed. Thankfully the huge middle eastern one will be there forever.
Thanks for the recipe.. Will look for mangoes, since the floods started I think they might be scarce.
Lorraine that is so brilliant. I love the fact that you have engraved wedding tongs. Thats awesome
i love chutney! the complexity is always startling and delicious.
This chutney looks perfectly spiced and delicious! I absolutely love Indian spices, especially cardamom.
Thanks for this tasty home-made recipe!
I always wanted to make it myself but didn’t had the right recipe! Now, I do!
Yum!
Mmm yum I just love a good mango chutney! yours looks fab!
Ha ha ha Finnish tons? It made a great wedding present though. This is not what I associate with Indian mango chutney at all. The stuff in bottle here is spicy and sour. I think I like your version better.
I’m impressed. I’m Indian and half the Indian recipes I see on the net by non-Indians have the most horrible and absurd ratios for the spice powders. But yours are fine.
Here’s a tip: use jaggery instead of sugar for mango chutney recipes. Tastes way better than sugar. Thats what we do in India.
Jaggery also works well with green mangoes.
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