Mix sugar and 3 cups water till sugar dissolves.
Put pan onto fire and boil briskly till thick and syrupy.
Add salt, chilli powder, turmeric and saffron.
Bring to the boil.
Add mangoes and cook till jam like consistency is formed.
Add vinegar and boil just once before removing from the fire.
Fill into clean, dry jar.
Will keep 3-4 months in a cool, dry place.