Heat oven to 400 degrees F.
Spread 3 TBS olive oil on a baking sheet. Toss the sprouts in the oil and sprinkle with the salt. Add the whole garlic cloves and toss well.
Bake in oven for 30 minutes. Tossing every 5 – 10 minutes to coat with the oil.
In a shallow frying pan, heat remaining 1 TBS olive oil with a knob of butter. Add sliced onions and on a low heat saute onions until golden brown. When onions are golden and crisp, add 2 – 3 TBS of Apricot & Cardamom Chutney and cook till warmed through and begins to slightly caramelize. Toss with the brussel sprouts and serve warm.