Major Grey-style fruit chutney

This is a mango chutney, but you can use any fruit that cooks down well.

Prep time: 1/2 cocktail, plus additional simmering time

2 TBSP neutral oil, like canola
1-2 dried red chilies
1 tsp whole cumin seeds
1/2 TBSP coriander seeds
1/2 tsp dark mustard seeds
8 cloves, ground with mortar and pestle
1/4 tsp ground cinnamon
1 20-ounce can mango pieces or pineapple pieces, retain juices
1/3 cup raisins
1/3 cup apple cider vinegar
3/4 tsp salt
Agave nectar (optional)

Heat oil over medium-low heat. While it warms up, combine next 6 ingredients in a small bowl. When oil shimmers, add spices and simmer for a minute or so, until they turn a shade darker. Add fruit (juice and all). Bring to boil and simmer, covered, for 20 minutes. Uncover and if the fruit hasn't broken down, mash it up with a potato masher until it's thick and chunky. Increase heat to medium, add raisins, vinegar, and salt. Cook down until you have a thick, jam-like consistency. Adjust salt and vinegar, if necessary and add agave if you want it sweeter. Let cool and serve.