Step 1

Press "Saute" mode in Instant pot.

Step 2

Once the Instant Pot is hot, add oil.

Step 3

Once oil is hot, add the cumin seeds and let them crackle.

Step 4

Add the bay leaf, whole red chili, onion seeds (nigella seeds), and fennel seeds, and mix well.

Step 5

Add the green grapes, sugar, salt, and red chili powder, and give it a good mix.

Step 6

Add water and deglaze the bottom of the pot.

Step 7

Press "Cancel" to come out of "Saute" mode.

Step 8

Cover the lid and start the high-pressure mode for 15 minutes with the pressure release knob in the sealing position.

Step 9

Let the pressure release naturally for 10 minutes and then release the remaining pressure manually by moving the pressure valve in the venting position.

Step 10

Open the lid and mash the chutney well with a spatula or potato masher.

Step 11

Taste and add more sugar if needed.

Step 12

Turn the saute mode on for 5 minutes to thicken the chutney.

Step 13

Heat a heavy bottom saucepan on medium heat.

Step 14

Once it is hot, add oil.

Step 15

Once oil is hot, add the cumin seeds and let them crackle.

Step 16

Add the bay leaf, whole red chili, onion seeds (nigella seeds), and fennel seeds, and mix well.

Step 17

Add the green grapes, sugar, salt, and red chili powder, water, and give it a good mix.

Step 18

Cover with a lid and let it simmer for 10-15 minutes or until the grapes are soft and well-cooked.

Step 19

Stir intermittently so that it does not stick to the bottom of the pan.

Step 20

Once the grapes are soft, mash them with a potato masher or a spatula.

Step 21

Add more sugar to taste if needed.

Step 22

Turn off the heat once the chutney is well-cooked and thick in consistency.

Step 23

Open the lid and let the chutney cool down.