In a heavy nonreactive saucepan, saute the garlic, ginger, and other spices for one minute in the oil, stirring constantly. Add all the remaining ingredients ands immer uncovered, on low heat until the apricots are soft and the chutney is quite thick, about 30 min. Depending on the sweetness of the apricots and the tartness of the tomatoes, another teaspoon or two of either honey or vinegar may be needed. Chilll before serving.