Seed and dice the tomatoes and do the same with the other fruit.
Cut the onion and lime peel into julienne, very thinly.
Blanch lime.
Grate ginger.
Boil vinegar with sugar, 2dl of water and all the other ingredients.
Cook with a lid on for 45 minutes on medium heat.
Let the chutney cool down.
Serve the fresh goat cheese with chutney and the Balsamic Vinegar of Modena P.G.I. Glaze.
INGREDIENTS
Balsamic Vinegar of Modena P.G.I. Glaze
100% Italian Apple Vinegar 80 ml
fresh goat’s milk cheese 160 g
sugar60 g
onion 50 g
green tomatoes 80 g
1 apple
dried apricots 100 g
1 lime
fresh ginger 15 g
cinnamon 1 stick
nutmeg
hot pepper
100% Italian Apple Vinegar 80 ml
fresh goat’s milk cheese 160 g
sugar60 g
onion 50 g
green tomatoes 80 g
1 apple
dried apricots 100 g
1 lime
fresh ginger 15 g
cinnamon 1 stick
nutmeg
hot pepper
