Put oil into Instant Pot insert and select the sauté setting
Add the green onions, coriander, garlic, ginger and chilli. Sauté for 2 minutes, stirring frequently
Add the spices and bay leaf, sauté for 1 more minute then add the chopped mango, mix well and sauté for 1 minute
Add the honey, apple cider vinegar, salt, mix well and sauté for 1 minute
Close the lid and set the pressure release valve to seal. Adjust to pressure cook on high for 10 minutes
Allow to naturally release till pin drops about 15 minutes, move the seal to venting, then open the lid
Change setting to sauté again mixing regularly until it thickens, about 5-10 minutes or to your preference
When done, put into sterilised jar and allow to cool to room temperature, then put in the fridge for at least 6 hours
Serve with grilled/BBQ chicken, meats, pork etc or poppadoms
Notes
Can add or remove the chilli, depending on how spicy you would like the chutney
Can be thinned out to use as a marinade
The mangoes mash up during the mixing
Sauté for longer if you want a thicker chutney, but mix regularly to avoid burn notice on instant pot