Dry roast coriander seeds, cumin seeds, black peppercorns, Kashmiri red chilies, black cardamoms, green cardamoms, cinnamon stick, and cloves on low heat until lightly browned and fragrant (8-10 minutes). Keep stirring continuously while roasting.
Remove the pan from the heat and let the ingredients cool down completely.
Transfer the roasted ingredients to a grinder or a food processor along with turmeric powder, dry mango powder, and Kashmiri red chili powder.
Grind to make a smooth powder.
Store the spice mix in an airtight container and use as required.