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When it comes to the process of creating chutney, the flavour and consistency of chutney that is prepared using a mortar and pestle as opposed to chutney that is made using a blender or mixie are noticeably distinct from one another. It is common knowledge that chutney with a higher flavour and aroma can be produced by grinding the ingredients by hand in a mortar and pestle. The components are able to more efficiently release their essential oils and flavours when ground in a mortar and pestle, which results in a flavour that is more complex and well-rounded overall. This is one of the factors that contributes to the coarse texture of hand-ground chutney, which adds a wonderful mouthfeel and enables better integration of flavours. There are other causes as well that contribute to this effect. Find out why using a mortar and pestle is preferable to using a grinder or a mixer here.
Indian cuisine is notable for the incorporation of a variety of artistic styles. In the art of cooking, our moms and grandmothers were particularly skilled in the art of grinding spices, which is one of the many techniques involved. We used a mortar and pestle to grind whole spices including clove, star anise, cardamom, and peppercorns. This brought out the natural flavours and aromas of the spices, which we then utilised to give our pulao and curries more flavour. This has been the standard procedure for a very extended period of time. However, modern commercialization has also made its way into our kitchen, and as a result, packaged foods have found their way in there as well.
When it comes to the process of creating chutney, the flavour and consistency of chutney that is prepared using a mortar and pestle as opposed to chutney that is made using a blender or mixie are noticeably distinct from one another. It is common knowledge that chutney with a higher flavour and aroma can be produced by grinding the ingredients by hand in a mortar and pestle. The components are able to more efficiently release their essential oils and flavours when ground in a mortar and pestle, which results in a flavour that is more complex and well-rounded overall. This is one of the factors that contributes to the coarse texture of hand-ground chutney, which adds a wonderful mouthfeel and enables better integration of flavours. There are other causes as well that contribute to this effect. Find out why using a mortar and pestle is preferable to using a grinder or a mixer here.
Here’s what Krish Ashok, author of Masala Lab-The Science of Indian Cooking shares on his Instagram feed. “ Hand grinding with stone produces a smaller and more consistent particle size. A mixie’s blade moves only in one direction, so the particle size varies based on which part of the chutney spent more time in contact with the blade.
The high speed of a motor produces heat, and the flavors in your chutney come from volatile aromatic compounds, and at high temperatures they are more likely to evaporate and be lost. Hand grinding happens at room temperature so fewer flavor molecules are lost. This is why Idli and dosa batter made in a mixie does not ferment well as in a wet grinder. The heat kills most lactobacilli.
A mixie introduces more air into your chutney than hand grinding does and that causes more oxidation of flavor molecules in your spices and herbs. But if you like hand grinding chutney make yourself, don't force other people to make it for you.
Although a blender or mixie could be more practical for mass production or if you're short on time, many people still prefer using a mortar and pestle to ground their chutney ingredients.
