Half the apricots and stone them. Place in a large pan will all the other ingredients and bring to a boil. Simmer until the apricots are quite soft. Remove the apricots from the liquid and layer in sterilised jars (putting through a dishwasher and sealing as soon as finished is fine) to just below the top.

Turn the heat up and rapidly boil the liquid in the pan until it turns into a thick syrup. Pour over the apricots until they are covered and seal the jars.

The chutney is ready to eat straight away, but will improve with keeping for a few weeks. Once open, store jars in the fridge.