Wash and dry the mangoes thoroughly.

Cut the mangoes in half and remove the pits. Taste the mangoes to check if they are sour and tart.

Chop the mangoes into small and tiny pieces and as even as you can, and add them to a large mixing bowl.

Dry roast mustard and methi seeds until the mustard seeds start to pop and methi seeds start to become aromatic, for about 30 seconds. Let them cool down and make into a fine powder.