Oval Stone Mortar and Pestle | Hansraj Stone Kharal, 6 to 24 Inch

Rs. 1,099

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Oval Stone Mortar and Pestle in Hansraj Stone

This oval stone mortar and pestle is a traditional kharal carved from solid Hansraj stone, made for cooks who want real chutney, masala and herb paste at home. The long oval-capsule bowl gives the pestle a straight path to travel, so spices gather at the ends instead of flying out. The stone is hard and dense, so it does not chip while grinding, and the piece stays put on the counter. Suitable for daily kitchen use and for Bhavana work in Ayurvedic preparation.

Why You Will Love It

Natural stone body and a pestle cut from the same Hansraj stone, built to last generations.
Oval bowl shape keeps spices in the centre line, making a khalbatta that is faster for wet masala and chutney.
Smooth black finish is easy to rinse clean and comfortable to work in.
Heavy weight holds the piece steady, so no slipping while you pound.
Hand grinding keeps the texture and aroma that an electric mixer flattens.
Big size options from 14 inch upward suit joint families, bulk masala and Ayurvedic work.

How to Use It

Put a small quantity in the bowl, crush with the flat face of the stone pestle, then move to a circular grinding stroke. Dry spices like cumin, pepper, coriander and cardamom break best in short strokes. For chutney, garlic and ginger paste, add a little water and keep grinding until smooth. Work in batches rather than filling the bowl. For Bhavana, use the same kharal and rinse between herbs.

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	5.5
12 Inch	12 x 5.2	4.2	10	12
14 Inch	14 x 6.5	5	12	18
16 Inch	16 x 7	5.3	13	25
18 Inch	18 x 8	6.1	15	34
20 Inch	20 x 8.3	7	16	42
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, as stone holds the smell. Scrub stubbed masala with a brush or a little salt, then air dry fully before storing so the surface stays dry.

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 are identical.

Frequently Asked Questions

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

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

Which size should I choose for a family kitchen?

The 6 inch and 8 inch sizes suit small daily spice work. The 10 inch and 12 inch handle regular chutney and masala for a family. From 14 inch up to 24 inch, with bowl depth 5 to 8.6 inch, the big sizes suit joint families and bulk grinding.

What is a kharal or khalbatta called in English?

Kharal, khalbatta, kutne wala, sil batta, okhli and hamam dasta all refer to a stone mortar and pestle used for hand grinding.

Is the pestle made of the same stone?

Yes, the pestle is always cut from the same Hansraj stone as the mortar.

How is this different from a granite mortar and pestle?

Buyers comparing this with granite will find the same hand-grinding action. This piece is Hansraj stone, hard enough that it does not chip while grinding.