Mix together the sugar and spices.
Halve the apricots.
Wash the orange under hot water and grate the zest.
Peel and grate the ginger.
Squeeze the juice from the orange.
Place the orange juice in a saucepan.
Add the ginger and apricots.
Sprinkle with the sugar and spice mixture. Leave to soak for 30 minutes.
Add the vinegar and 150ml water. Simmer for 30 minutes, stirring occasionally. Add extra water if necessary.
Spoon the hot chutney into jam jars.
Mix with a spoon.
Close tightly and allow to cool.