Octagonal Granite Mortar and Pestle | Stone Kharal Khalbatta,6 to 24 Inch

Octagonal Granite Mortar and Pestle in Black Stone

This octagonal stone mortar and pestle is carved from solid black Granite stone and is made for everyday Indian cooking. Home cooks know it as a kharal, khalbatta or kutne wala. The eight flat faces give your hand a firm hold, the heavy base stays put on the counter while you pound, and the deep bowl keeps spices inside instead of flying out. The pestle is cut from the same Granite stone as the mortar, so both wear evenly.

Why you will love it

• Cut from hard black granite that does not chip off in normal kitchen use, so it lasts for generations.
• The pestle is made from the same black granite as the mortar, so both wear evenly.
• Octagonal outer shape with a flat, stable base that grips the counter while you pound spices.
• Smooth finished bowl, 2 inch deep, that holds wet and dry masala without spilling.
• Hand grinding keeps the texture and aroma that an electric mixer flattens, which is why chutney from a stone chutney grinder tastes different.
• Works as a spice grinder stone, a masala kutne wala and an Ayurvedic kharal in the same kitchen.

How to use it

Put a small quantity in the bowl at a time. For chutney, pound coriander, mint, garlic, green chilli and salt with short downward strokes, then switch to a circular grinding motion for a coarse or fine paste as you like. For dry masala, crush whole spices such as cumin, pepper or cardamom with the tip of the stone pestle. In Ayurveda the same piece is used as a khalva yantra for Parad Shodhan and mardan. Work in batches rather than filling the bowl, and the grinding is faster.

Size guide

Dimensions are outer length and outer height.

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 stubbed residue with a stiff brush or a little coarse salt, then rinse. Air dry the pathar ka khalbatta fully before storing so no moisture stays in the bowl.

Handcrafted in Bihar

Each kutne wala is shaped and finished by hand by artisan families in villages of Bihar, India. Because it is natural stone, colour and grain vary slightly from piece to piece, and no two kharal stone pieces look identical. Buyers comparing this with a marble mortar and pestle usually choose granite for its harder surface.

Frequently asked questions

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

Yes. It is not pre-seasoned. Rinse with clean water, grind raw rice paste 2 to 3 times until the mortar turns grey, then grind garlic, cumin and water to a paste, and rinse with water only.

Which size should I choose for a home kitchen?

For small daily chutney and spices the 6 Inch or 8 Inch is easy to lift at 1.5 kg and 4 kg. For a regular family the 10 Inch or 12 Inch gives a 3.6 to 4.2 inch bowl depth. Sizes 14 Inch and above are big size pieces for joint families, bulk masala and Ayurvedic work.

What is a kharal or khalbatta called in English?

Kharal, khalbatta, kutne wala, sil batta, okhli and hamam dasta all refer to a mortar and pestle in English.

How do I clean it after making chutney?

Rinse with plain water and brush out the residue. Never use soap or detergent, and air dry it completely before you put it away.

Is granite safe for daily grinding?

Yes. Black granite is a hard, dense natural stone, and this piece is finished smooth with a stable base, so it handles daily pounding of spices and herbs.