In a medium pot, combine the diced apricots, red onion, minced ginger, crushed cardamom pods, and a pinch of salt. Add cinnamon, green chile, brown sugar, and apple juice. Stir well to mix.

Place the pot over medium heat and bring the mixture to a gentle simmer, stirring occasionally for about 5 minutes.

Once simmering, reduce heat to low and cook uncovered for 30–45 minutes, stirring every 10 minutes.

Remove the pot from heat and let the chutney cool for about 10 minutes before transferring it to an airtight container.

Serve the chutney alongside flatbreads, grilled meats, or use as a sandwich spread.