Quick and Easy Sakhar Amba Recipe Video

A sweet Raw Mango chutney prepared in no time. Mango season is here and with the abundance of raw mangoes available, it's the perfect time to make this quick Sakharamba and store in large canters to enjoy all year. This sweet and tangy mango chutney is the perfect accompaniment to theplas, parathas and can also be enjoyed as a spread over a slice of toasted bread!


Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelVery Easy
Health IndexJust EnjoyCuisine
Main IngredientInterest Group


 Raw mango1 Cup (16 tbs)
 Sugar1 1⁄2 Cup (24 tbs)
 Cardamom powder1⁄2 Teaspoon
 Saffron2 Pinch (about 7-8 threads)

Nutrition Facts

Serving size: Complete recipe

Calories 1280 Calories from Fat 6

% Daily Value*

Total Fat 0.69 g1.1%

Saturated Fat 0.15 g0.73%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5.7 mg0.2%

Total Carbohydrates 331 g110.2%

Dietary Fiber 3.7 g14.9%

Sugars 324.2 g

Protein 1 g2.5%

Vitamin A 25.4% Vitamin C 78.8%

Calcium 3.1% Iron 4.1%

*Based on a 2000 Calorie diet


1. Peel the raw mango and finely grate using the fine holes on the grater.
2. Now mix sugar, cardamom powder and saffron with grated mango, cover and keep for 10 minutes.

3. Place the bowl with the sugared mango mixture in the microwave and cook over high power for 3 minutes.
4. After 3 minutes, give the mixture a good stir and continue to microwave for another 3 minutes. Stir the mixture after 1 ½ minutes or so.
5. Stir again and cook for another 1 or 2 minutes more or until the sugar syrup reaches two thread consistency.
6. Let the Sakhar Amba cool down to room temperature.
7. Store the chutney/jam in a clean glass jar. It lasts for a month at room temperature and up to 6 months in the refrigerator.

8. Serve the Sakhar Amba warm or cold, with theplas, over toast or with parathas. Also makes a good accompaniment to a meal.