Heat the oil in a medium skillet over medium heat until hot but not smoking. Add the onion; cook, stirring frequently, until soft and translucent, about 4 minutes.
Transfer the onion to a large saucepan. Add the apricots, sugar, honey, raisins, and vinegar. Cook over medium heat, stirring, until thickened, about 25 minutes.
Pour the chutney into a large bowl, and let cool completely. The chutney can be refrigerated in an airtight container up to 1 week. Bring to room temperature before serving.
