Simple sweet side dish to go with your paratha, chapatti or
toasted bread. As mangoes are in season try this yummy, tangy and sweet recipe.
If possible use Totapuri / Kalmi / Neelam mangoes for the recipe. A very easy
and sweet raw mango Sakhar Amba prepared in no time. Mangoes are in season and
with abundance of raw mangoes available, It’s perfect time to make this quick Sakhar
Amba and store in a large air tight jars to enjoy it all year. This sweet and tangy
mango Sakhar Amba is perfect of toasted bread.
INGREDIENTS:
500 gms Diced Raw Mango [preferably Totapuri/ Neelam ]
400-450 gms Sugar [depends upon the tanginess of mangoes]
1 teaspoon Green Cardamom Powder
5-6 Saffron Strands
METHOD:
STEP 1 – Peel the mangoes and then chop them and make very small cube sized piecse.
STEP 2 - In a container add sugar and diced mangoes
STEP 3 – Sugar release the juice and we get the syrupy mixture
with diced mangoes.
STEP 4 – Now on a low flame, cook the mixture stirring occasionally.
STEP 5 – Add cardamom powder and saffron strands to it.
Check the sugar syrup consistency. It should be one thread consistency. If not
then cook it for further 1-2 minutes and it slightly changes its colour.
STEP 6 – Switch off the heat and let it cool down.
STEP 7 – Remove it in air tight glass container and store it
for further use.
Serve this with chapatti, parathas or spread it over a
toasted bread and enjoy.
NOTE: You may increase the quantity, if you need more.
[depends upon the family size and your need]
It lasts for 6 months at room temperature and it
refrigerated up to 8-10 months.
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