Dice the large pieces of the chutney. Sometimes there are large chunks in the jar.
Heat oil in a pan over a medium heat until oil shimmers. Add the chopped shallots and saute just a minute or two. Add curry powder to allow it to "bloom" for another minute or two while stirring.
Turn off heat and add chutney, apricot jam, lemon juice, salt and pepper and whisk.
In a large bowl, whisk together, mayonnaise and curry and chutney mixture. In a food processor or blender, pulse the mixture once or twice to make a smooth paste. Check seasoning, adding additional salt, black pepper, lemon juice or curry powder to taste if needed.
When it's just tasty enough, fold in chicken, grapes and almonds. Remember that the addition of the chicken, grapes and almonds will dilute the flavor, so re-season accordingly.
Serve as a filling in a sandwich or on a bed of lettuce for a lower carb or gluten free option.