Chilli Bomb Tomato Chutney
From Cherrapeno

Adapted from dear Sherry's site, What Did You Eat.

I used a cherry bomb chilli pepper, but you can use any ripe, red chilli pepper/s you want.

¼ teaspoon fenugreek seeds
¼ teaspoon cumin seeds
¼ teaspoon fennel seeds
¼ teaspoon brown mustard seeds
3 tablespoons extra virgin olive oil
3 cloves garlic, minced into a fine paste
¼ cup red wine vinegar
½ cup cider vinegar
¼ cup good red wine
1 ¼ cups sugar
2 lbs tomatoes, peeled, seeded, drained, and coarsely chopped
2 tablespoons raisins
1 hot red chilli pepper, deseeded and finely chopped
1 teaspoon salt

Combine the fenugreek, cumin and fennel seeds in a small bowl and set aside. Heat the olive oil in a deep saucepan over a medium heat and add the mustard seeds. Cook until they begin to pop (you may cover the pot if you want).

Add garlic and cook for 1 minute, then add the combined seeds. Cook for about 30 seconds or until aromatic, taking care not to burn the garlic.

Add the vinegars, red wine, tomatoes, sugar, raisins, chilli pepper and the salt. Lower the heat and simmer uncovered for about 1½ hours, or until the chutney has reduced and become dark and very thick.

Leave to cool and store tightly in the fridge for up to 1 month.