Hexagonal Stone Mortar and Pestle

Hexagonal Stone Mortar and Pestle in Natural Hansraj Stone

This hexagonal stone mortar and pestle is a traditional kharal carved from a single block of black Hansraj stone, made for home cooks who want real chutney and masala, and for Ayurveda practitioners who prepare bhasma and bhavana by hand. The six flat edges give the base firm grip on the counter, so the khalbatta stays put while you pound. The pestle is cut from the same Hansraj stone as the mortar, with a smooth finish inside the bowl.

Why You Will Love It

Six-edge hexagonal base sits flat and does not slide or spin while grinding.
Heavy natural stone, from 1.5 kg in the 6 inch to 68 kg in the 24 inch, so the weight does the work.
Hand pounding keeps the coarse texture and aroma of chutney and masala that an electric mixer flattens.
One stone body with no joints or glue, so this kutne wala bartan lasts for generations.
Big sizes from 14 inch upward suit joint families, bulk masala and Ayurvedic preparation.

How to Use It

Add a small quantity of whole spices, garlic, ginger or herbs at a time. Press and roll the stone pestle first to crack, then pound to the texture you want. Use it as a spice grinder stone for jeera, dhania and kali mirch, as a chutney sil batta for coriander, mint and coconut, and as an Ayurvedic kharal for churna, bhasma and bhavana work. Keep the bowl no more than half full for even grinding.

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 or detergent, since stone holds the smell. Scrub stuck masala with a brush or a little rice, then air dry the hamam dasta fully before storing.

Handcrafted in Bihar

Every okhli is hand carved and finished by artisan families in villages of Bihar, India. Because this is natural stone, colour and grain vary slightly from piece to piece, so your pathar ka khalbatta will not look exactly like the photographs.

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 water only.

Which size should I choose for a family kitchen?

For daily chutney and small masala for 2 to 4 people, the 8 inch or 10 inch works well. For 5 or more people pick the 12 inch, and for bulk masala or Ayurvedic work choose 14 inch and above.