Grease a 23x10cm terrine mould with butter.
Mix the flours and salt in a bowl.
Boil 175ml water with the butter and lard over a low heat.
Pour the liquid into the flour and stir into a soft dough.
Knead the dough briefly on a floured surface and set aside one-third.
Roll the remaining pastry to fit the terrine mould.
Line the mould with pastry and chill in the fridge.
Preheat the oven to 180°C.
Mix the filling ingredients and press the mixture into the pastry case.
Roll out the remaining pastry to form a lid.
Sealing with beaten egg, attach the lid, crimp edges, decorate, and pierce a steam hole.
Bake for 60 to 75 minutes until the pastry is golden.
Caramelise the sugar in a frying pan over medium heat.
Add onion, tomatoes, apricots, chilli, and vinegar to the pan.
Simmer the chutney for 5 to 10 minutes until thickened and season.
Slice the terrine and serve with chutney and radishes.