This apricot chutney is great with any grilled meat—and as a spread with low-fat mayonnaise on sandwiches. Combine all ingredients in a medium saucepan over medium-high heat; bring to a simmer, stirring constantly. Reduce heat, and simmer 15 minutes or until thick, stirring occasionally.
Reduce heat, and simmer 15 minutes or until thick, stirring occasionally. Serve warm or at room temperature. Store this apricot chutney, covered, in the refrigerator for up to one week.
Let the chutney cool, then transfer to an airtight container and enjoy. You can also make this chutney in the instant pot. Pressure cook on high pressure for 2 minutes, and release the pressure 5 minutes after the instant pot beeps (5 minute NPR). Add the sugar after pressure cooking, and sauté for 4-5 minutes to thicken the chutney.
Squeeze the roasted garlic cloves out of their skins, and mash them in a bowl with a spoon. Mix the garlic into the chutney; bring to a boil over medium heat. Reduce heat and simmer until thickened, about 25 minutes, stirring occasionally.