Combine the sugar with 3 cups of water and cook till the sugar has dissolved, stirring occasionally.
Add the mango pieces and grated mangoes and cook over a slow flame (approximately 25 to 30 minutes), stirring occasionally till the sugar syrup is of one string consistency and the mango pieces are soft and translucent.
Add the sambhaar, almonds, poppy seeds and salt and mix well.
Allow to cool completely. Bottle in a sterilised glass jar. This can be stored for upto 1 year refrigerated.