Seed and dice the tomatoes and do the same with the other fruit.
Cut the onion and lime peel into julienne, very thinly.
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.
100% Italian Apple Vinegar 80 ml
fresh goat’s milk cheese 160 g
onion 50 g
green tomatoes 80 g
dried apricots 100 g
fresh ginger 15 g
cinnamon 1 stick