For the apricot bell pepper chutney, rinse the apricots with cold water and rub dry, remove the seeds and dice the flesh. Wash the peppers, remove the stalks and seeds and also cut into small cubes.
Peel and finely chop the onions. Slit the chili peppers lengthwise, remove the stem and seeds. Cut into fine strips. Peel the ginger root and cut into very small cubes. Wash the lemon with hot water and rub dry. Grate 1 tsp peel, squeeze out the juice.
Heat olive oil in a pot and fry the onions in it. Add apricot and bell pepper cubes, chili strips, ginger and mustard seeds and fry briefly. Now stir in the sugar, lemon juice and zest and the remaining spices and deglaze with the vinegar.
Simmer the chutney over low heat until it thickens slightly. Keep stirring. The chutney is ready when you drag the handle of a wooden spoon across the bottom of the pot and a trace remains visible.
While still hot, pour the apricot-pepper chutney into prepared twist-off jars, drizzle a few drops of alcohol over the top, light and seal tightly. Place on a tea towel with the lid down and let cool.