VEGETABLES - MUSHROOM AND RAISIN CHUTNEY

4 servings

1 pound white button mushrooms, quartered (about 5 cups)

1/3 cup dark raisins

2 tablespoons good olive oil

2 tablespoons tomato paste

½ teaspoon mustard seeds

2 bay leaves

1/3 cup dry white wine

1 tablespoon chopped garlic

2 teaspoons chopped peeled fresh ginger

½ cup coarsely chopped onion

3 tablespoons red wine vinegar

1 ½ teaspoons sugar

½ teaspoon freshly ground black pepper

1 teaspoon salt

Put all the ingredients in a nonreactive (stainless steel) saucepan.  Bring to a boil, cover, reduce the heat to low, and boil gently for 5 minutes. Cool. 

Serve cold from the refrigerator or at room temperature.   The chutney will keep for a couple of weeks in the refrigerator. 

From Fast Food My Way by Jacques Pepin.