Food Recipes Appetizers Appetizer Toasts Chhundo and Goat Cheese Crostini Be the first to rate & review! 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. By Hetal Vasavada Hetal Vasavada Hetal Vasavada is a cookbook author, blogger, and bakery owner who is an expert baker and is known for creating dishes with a unique combination of both her Indian and American backgrounds. She has a degree in biochemistry and uses her scientific background to create recipes.Experience: Hetal Vasavada is a cookbook author, baker, and blogger. Her first cookbook, Milk and Cardamom, was about Indian-inspired desserts. The cookbook was listed as one of 2019's best cookbooks by the San Francisco Chronicle and The Washington Post. Her recipes have been featured in The New York Times, Buzzfeed, Food & Wine, Bon Appetit, and more.Hetal owns and runs an online pop-up bakery, Milk and Cardamom Sweets. She also works as a recipe developer, food photographer, and social media consultant. In addition, she runs a popular blog and Instagram account where she shares her Indian-inspired desserts and Gujarati dishes. Food & Wine's Editorial Guidelines Updated on July 20, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Andria Lo Active Time: 45 mins Total Time: 5 hrs 10 mins Yield: 10 to 12 Cook Mode (Keep screen awake) Ingredients CHHUNDO 5 cups shredded unripe unpeeled green mangoes (from 3 large mangoes) 2 cups granulated sugar 1 tablespoon kosher salt 1 1/2 teaspoons Kashmiri red chile powder, plus more to taste 1/2 teaspoon ground cardamom CROSTINI 30 (1/2-inch-thick) crusty baguette slices 3 tablespoons ghee, melted 10 ounces mild goat cheese Edible flower petals, for decoration (optional) 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. 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. Originally appeared: November 2020 Rate It Print