Step 1: In a large, heavy-bottomed pot or Dutch oven, combine the chopped apricots, granulated sugar, apple cider vinegar, red onion, grated ginger, mustard seeds, cinnamon, cloves, red pepper flakes (if using), and salt.
Step 2: Stir everything together well. Place the pot over medium heat and bring the mixture to a gentle boil, stirring occasionally to dissolve the sugar.
Step 3: Once boiling, reduce the heat to low. Simmer the chutney uncovered for 40-45 minutes, or until it has thickened to your desired consistency. Stir more frequently towards the end of the cooking time to prevent scorching.
Step 4: The chutney is ready when it coats the back of a spoon and most of the liquid has evaporated, leaving a jam-like texture. The apricots should be soft and somewhat broken down.
Step 5: Carefully remove the pot from the heat. Ladle the hot chutney into sterilized jars, leaving about 1/2 inch of headspace. Wipe the rims clean and seal tightly with lids.
Step 6: Allow the jars to cool completely at room temperature. Once cooled, store the chutney in the refrigerator. For longer shelf life, process using a water bath canning method according to safe canning guidelines. Enjoy one of the most versatile apricot recipes!