1. Soak apricots in warm cider in small cup 10 minutes. Chop.
2. Heat butter in heavy skillet over medium heat. Add the apples and apricots; reduce heat to medium-low and cook until apples are tender, about 20 minutes.
3. Stir in allspice and cumin; cook 1 minute. Stir in cider vinegar and sugar; cook until most of the liquid is gone, about 5 minutes. Spoon the chutney into a bowl. Serve warm.