Hexagonal Granite Mortar and Pestle Kharal

Hexagonal Granite Mortar and Pestle for Daily Indian Cooking

This hexagonal granite mortar and pestle is a heavy black stone kharal made for everyday chutney, masala and herb grinding. The six flat edges give the base real stability, so the piece stays put on the counter while you pound. The pestle is cut from the same black granite stone as the mortar, so both wear evenly over years. It suits home cooks who want a traditional khalbatta in the kitchen and Ayurveda practitioners preparing bhasma and bhavana in the same bowl.

Why You Will Love It

Dense natural stone with a smooth finish that crushes seeds and whole spices instead of heating and shredding them like an electric mixer.
Six-sided base sits flat and does not rock, so this stone grinder needs only one hand to steady it.
Pestle and mortar are the same black granite, giving a matched grinding surface for a stone masala grinder or Ayurvedic kharal.
Deep bowl keeps wet pastes, garlic, ginger and green chutney inside instead of splashing out.
Sizes from 6 inch up to 24 inch, so you can pick a small spice pestle mortar or a big size piece for bulk masala and large families.

How to Use It

Put dry spices in the bowl and crack them with short downward taps, then switch to a circular grinding motion for powder. For chutney, pound garlic, chilli and salt first, then add coriander or mint and grind to the texture you want. Ayurvedic users can prepare bhasma and carry out bhavana in the same bowl. Rinse between recipes so flavours do not carry over.

Size Guide

Size	Dimensions (inch)	Bowl depth (inch)	Pestle length (inch)	Weight (kg)
6 Inch	6 x 3	2	5	1.5
8 Inch	8 x 3.8	2.8	6	4
10 Inch	10 x 4.8	3.6	8	6.5
12 Inch	12 x 5.2	4.2	10	12
14 Inch	14 x 6.5	5	12	16
16 Inch	16 x 7	5.3	13	24
18 Inch	18 x 8	6.1	14	34
20 Inch	20 x 8.3	7	15	44
22 Inch	22 x 9.3	7.8	18	55
24 Inch	24 x 10.5	8.6	20	68

First-Time Seasoning, Required Before First Use

This piece is not pre-seasoned. Season it once before you cook with it.

Step 1: Rinse and dry the mortar and pestle with clean water. Do not use soap.
Step 2: Grind a paste of raw rice until the mortar turns grey. Discard it and repeat 2 to 3 times.
Step 3: Grind garlic, cumin and water to a paste. This removes the stone smell.
Step 4: Rinse with water only. The mortar and pestle is now ready to use.

Care

Wash with plain water only. No soap, no detergent. Scrub stuck paste with a stiff brush or a little coarse salt, then air dry the stone fully before storing.

Handcrafted in Bihar

Each piece is shaped and finished by hand by artisan families in villages of Bihar, India. Because this is natural stone, colour and grain vary slightly from piece to piece, so your kutne wala will not look exactly like the photograph.

Frequently Asked Questions

Does this stone mortar and pestle need seasoning before first use?

Yes. It is not pre-seasoned. Rinse and dry it, grind raw rice paste 2 to 3 times until the mortar turns grey, then grind garlic, cumin and water to remove the stone smell, and rinse with plain water.

Which size should I choose for a family kitchen?

For daily chutney and small masala, the 6 inch or 8 inch is enough. A family of four usually picks 10 inch or 12 inch, and 14 inch and above are big size pieces for bulk masala and Ayurvedic work.