Season with salt and pepper and simmer at low heat for about 10 minutes.
Drain the mozzarella, place the balls between 2 layers of kitchen paper, press them together slightly and pat dry. Season the tomato chutney and fill about half of it into 4 small casseroles (approx. 12 cm Ø, 250 ml each), place the mozzarella balls in the middle of each casserole and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see
manufacturer) bake for about 12 minutes. In the meantime, wash the herbs, shake them dry and pluck the leaves from the stems. Remove the ramekins from the oven, drizzle with olive oil and sprinkle with herbs and pepper.
Add the rest of the chutney.