1. Peel the onion and cut into wedges. Place in a saucepan together with the apricots, spices, water and vinegar.
2. Cook for approx. 20 minutes until most of the liquid has evaporated and then add the sugar.
3. Simmer for another 10 minutes. Blend using a hand blender.
The red chili in the chutney is relatively mild. Cook it in one piece along with the apricots, and remove it once the chutney has the desired bite.