Tilapia with Sweet Potatoes and Pineapple Chutney

For the chutney: Cut the pineapple pulp into small pieces.  Rinse the apricots, halve and remove the pits and coarsely chop. Peel and chop the onion. Heat the butter in a saucepan and saute the onion until translucent. Add the clove, pineapple and apricot to the pan, season with salt, ginger, allspice and nutmeg and pour in the vegetable broth. Bring to a boil, reduce to a siimer and cook over low heat, stirring occasionally, adding more broth if neceesary until the mixture is the consistency of jam, about 20 minutes. Remove the clove and let cool to room temperature. Meanwhile peel the sweet potato and cut into 2 cm (approximately 3/4-inch) pieces. Peel and finely chop the shallot and garlic. Heat 1 tablespoon butter in a saucepan, add the sweet potato add sprinkle with curry and salt. Pour in the cream and half of the vegetable broth and simmer over low heat, stirring occasionally and adding more broth if needed, until the sweet potatoes are tender and most of the liquid has been absorbed, about 20 minutes. Heat the remaining butter in a pan, add the pea pods and 50 ml (approximately 1 3/4 ounces)
vegetable broth, cover and cook until the pea pods are tender,  5-7 minutes.