Add sugar and vinegar and mix well, then add the remaining ingredients to the pot.
Secure the lid and cook for 5 minutes at high pressure.
Use an immersion blender to blend the chutney until smooth (making sure to blend the peels - don’t remove peels they help thicken chutney).
Press saute and adjust the heat to the highest setting, and cook for 12 minutes, or until the chutney is as thick as you’d like. Stir occasionally to make sure nothing is sticking/burning at the bottom of the pot, otherwise let it bubble to thicken. Around the 10 minute mark, you will want to stir more often.
Let it cool down in the pot. Once it reaches room temperature, put it in the fridge to chill for a few hours.