Combine apricots, water, vinegar, sultanas, orange rind and juice in a 3-litre casserole, Cover and cook for 10-15 minutes on HIGH.
Stir in mustard, sugar and pectin.
Cook, uncovered, for 15-20 minutes on HIGH, stirring 2-3 times during cooking.
Test that chutney sets.
Pour into sterilised jars and seal.