1. Peel the onion and cut into wedges. Place in a saucepan together with the apricots, whole chili, spices, water and vinegar.
2. Cook for approx. 20 minutes until most of the liquid has evaporated and then add the sugar.
3. Leave to simmer for another 10 minutes. Blend using a hand blender.
4. Serve with the Castello Aged Havarti cheese.
The chutney keeps for a long time in the fridge, so make a large batch while you are at it. The chutney also goes well with a curry dish or cold meats.
Castello Aged Havarti is a cheese with some self-confidence, which goes well with many foods. Its strong taste also means that you can prepare strongly-flavoured accompaniments - like this Apricot-Chili Chutney - without drowning out the cheese.
The red chili in the chutney is relatively mild. Cook it in one piece together with the apricots, and remove it once the chutney has the right bite.