Wash and dry apricots, remove the core and cut into small cubes. Wash chili peppers, remove the seeds, finely chop and put aside. Finely chop onion. Heat olive oil in a pot and gently fry onion over low heat for 3 minutes, stirring now and then. Add chili peppers and curcuma powder and fry for another 2 minutes. Add sugar and let caramelize over medium heat, stirring now and then.
Add apricot pieces to the caramelized sugar and cook over medium-high heat for a few minutes. Then add vinegar, salt and previously washed thyme sprigs.
Boil the chutney without cover gently over low heat for about 30-35 minutes until it has a creamy consistency, stirring now and then.
Remove the thyme sprigs and pour into sterile preserving jars. Close the jars and place them with the cover down. Then wait for a few minutes before turning them.