Chhundo, a pickled marmalade-like condiment that’s tangy and sticky-sweet, with light heat and fragrance from Kashmiri chile powder, tops these goat cheese crostini, which blogger and cookbook author Hetal Vasavada serves at her Diwali celebration. Green mangoes are essential for this recipe—seek out large mangoes with light green skin and crisp white flesh.

Hetal Vasavada
November 2020

Gallery

Andria Lo

Recipe Summary

active:
45 mins
total:
5 hrs 10 mins
Yield:
10 to 12
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Ingredients

Ingredient Checklist

Directions

Make the chhundo
  • Stir together shredded mangoes, sugar, and salt in a large saucepan until sugar is moistened; let stand until mangoes release juices, about 10 minutes. Bring to a boil over medium-high, stirring occasionally. Reduce heat to medium, and simmer, stirring occasionally, until most of the liquid evaporates and mango mixture is loosely glazed, 12 to 15 minutes. Remove from heat; stir in cinnamon stick, chile powder, and cardamom. Spoon mixture into a clean lidded glass jar; secure lid. Let cool completely at room temperature, about 4 hours.

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Make the crostin
  • Preheat oven to 400°F with racks in upper and lower third positions. Arrange baguette slices evenly on 2 baking sheets; brush with melted ghee. Bake in preheated oven until crisp and light golden, 10 to 15 minutes, rotating baking sheets between top and bottom racks halfway through bake time. Let cool 5 minutes. Spread about 2 teaspoons goat cheese onto each toast; top each with about 2 teaspoons chhundo. Sprinkle assembled crostini with edible flower petals, if desired.

Make Ahead

Chhundo can be refrigerated in an airtight container up to 3 months. Crostini can be baked 1 day ahead and stored in an airtight container at room temperature.

Suggested Pairing

Off-dry Washington State Riesling.