Quick onion chutney

Many of the chutney recipes take a long time to cook (and have ruined one of our best pans into the bargain) but this one takes about 30 minutes.  I had some lovely cheddar cheese (Montgomery cheddar - if you see it, buy it, a wonderful artisan cheddar totally unlike supermarket cheddar) and I wanted a cheese sandwich for lunch but had no chutney, so how to make my own?  I looked at the ingredients list on the chutney jar to get some idea of how much vinegar to use and came up with this.  It works for me, hope it does for you too.

Ingredients
½ tablespoon of olive oil
2 medium onions, peeled and chopped
4 cherry tomatoes chopped
3 mushrooms, washed and chopped
3 teaspoons Worcester sauce
3 tablespoons malt vinegar
100ml tomato juice
½ teaspoon cumina pinch of dried thyme
a pinch of chilli flakes
1 dessert spoon of raisins

Method
Add the oil to a plan and heat over a low to medium flame.  Add the onions and fry until they are softened and maybe lightly browned - don't overcook them, you're looking for caramelized onions rather than fried, a lower heat for longer is much better than high here. 

When the onions are cooked, add the tomatoes and mushrooms and continue cooking over a low heat until everything is well cooked and nicely softened. 

Add the rest of the ingredients and turn the heat up to medium until the liquid is almost dry.  Turn the chutney into a suitable jar or container, leave to cool and then you can start eating it.  It's very good with cheese and cold meat, or try it with some pork or game pie.