Add the strawberries to the Instant Pot ( do not switch it on as yet) , add sugar & the lemon juice. Give everything a good mix and allow it to sit for 30 mins.
After 30 mins you'll notice that the strawberries will release lots of juice. It's time to switch on the Instant Pot.
Close the lid of the IP & press the PRESSURE COOK button. Set it on HIGH for 1 min.
After 1 min wait for NPR (natural pressure release) for 15 mins. Than, release the rest of the pressure & open the lid of the IP.
After opening the pot you'll notice a watery strawberry concoction. Now, CANCEL the PRESSURE COOK mode & than press the SAUTE & set it on NORMAL.
Mash the cooked strawberries with a potato masher. If you prefer chunky pieces of berries in your chutney reduce the mashing time & if you prefer a smoother chutney mash more until the berries break down.
Add the red chili flakes, the salt, vinegar, roasted cumin seed powder & the grated ginger. Give everything a very good mix. Simmer the Strawberry chutney until the sauce thickens. It should take you about 15 mins to achieve the jam like consistency.
Turn off the IP and allow the Strawberry Chutney to cool down completely. In the meantime sterilize the canning jars in boiling water for 15-20 mins. Dry them completely and store the chutney.