Soak the dried apricots in boiling water until soft. Meanwhile, chop the onion finely and mince the garlic. Add to a pan over medium heat and add a touch of cooking oil.
Sweat down the onions and garlic and a pinch of salt. Cook with a lid on and make sure not to caramelise the onions.
Once the apricots are softened, remove them from the water and keep the water to the side.
Chop the apricots finely, but not to a complete purée. Add them to pan with the softened onions and garlic. Add the apricot soaking water, dried chilli and sugar too.
Bring to a medium simmer and stir often until the chutney has thickened and not watery. Remove from the heat and store in sterilized airtight containers in the fridge until ready to use.