Mango Saffron Jam/ Chutney


Mango Saffron jam is a tangy, sweet & saffromatic  flavored jam .

Mango Saffron Jam

With the soaring  temperatures , the season of stocking up different seasonal jams, achars and dried stuff has begun. This is the perfect time and the level of humidity is also very less to dry up my amlas and  mirchi. I have shared the recipe for Dahi ki Mirchi last year. If you wanna make it, then this is the ideal time to get started.

Mango Saffron Jam

Summer also means  mango  season has arrived.  I miss the variety of mangoes which are in plentiful available in India. While in Dubai, we get 2 to 3 varieties of Indian mango like Badami, Alfonso, kesar & totapuri. Well whatever is available , we just have to satisfy ourselves with it.

Mango Saffron Jam

I brought few raw green alfonso , to make this mango saffron jam. This jam is full of flavor and saffron gives a beautiful aroma and flavor to it. Mango Saffron Jam can be stored upto a year in fridge. I have shared the minimum quantity measurement for making this jam. Process of making this jam is very simple. Assemble all the ingredients in a heavy bottom pan & cook on a medium flame till mushy & all the water has dried up. Cool completely & store in airtight container in fridge. This jam goes well with parathas too.

Yields 100 gms

Mango Saffron Jam/ Chutney

10 minPrep Time

15 minCook Time

25 minTotal Time

Save RecipeSave Recipe


  • 4 green/raw Mango (peel & cubed)
  • 2 glass water
  • 12 tbsp sugar
  • 1/2 tsp saffron
  • 1/4 tsp salt


  1. Mix all the ingredients in a heavy bottom pan
  2. Cook on a medium flame till mushy & all water has dried up to form a jam texture
  3. Cool & Store in jars
Cuisine: Indian | Recipe Type: condiments


Can be stored upto a year in fridge



mango saffron jam
Posted in jam

4 thoughts on “Mango Saffron Jam/ Chutney

  1. I was so drawn when I saw the post on FB. Didn't think you used Green mangoes for this! Love the tangy taste and with saffron! never would have thought this combo. I see there is no use of pectin etc and glad it can stay for a year! I hope to make this - first - let me find some good mangoes!
    1. I don't use pectin for my jams. Slow cooking is the key to make it perfect jammy texture. This goes well with different kind of parathas too.

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