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1
For the bocconcini: Drain the bocconcini and pat dry with paper towels.
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2
Put on a paper towel-lined plate and allow to dry in the refrigerator for 2 hours.
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3
Put the flour in a medium bowl and season with salt and pepper, to taste.
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4
Put the eggs in a second medium bowl and the bread crumbs in a third medium bowl.
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5
Coat the bocconcini in flour and then dip into the eggs.
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6
Roll the bocconcini in the bread crumbs until coated.
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7
Dip the coated bocconcini, again, in the eggs and then coat with bread crumbs.
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8
Freeze the breaded bocconcini for 20 minutes.
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9
For the chutney: In a blender, combine the garlic, ginger, 1/4 teaspoon salt, vinegar, sugar, olive oil, cumin and pepper.
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10
Blend until smooth.
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11
Pour into a medium, heavy-bottomed saucepan and add the tomatoes.
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12
Bring the mixture to a boil over high heat, then reduce the heat and simmer, stirring occasionally, until most of the liquid has evaporated and the mixture is thick, about 45 to 55 minutes.
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13
Using the back of a wooden spoon, gently break up the tomatoes as they begin to soften during cooking.
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14
Season with salt, to taste.
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15
Let the chutney cool to room temperature, about 35 minutes.
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16
Place in a serving bowl.
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17
In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way.
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18
Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 to 2 minutes.)
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19
In batches, fry the bocconcini until golden brown, about 15 to 20 seconds.
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20
Drain on paper towels.
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21
Arrange the bocconcini on a platter and serve the chutney alongside as an accompaniment.
