Chutney has its own importance in Indian kitchen. Be it green coriander-mint chutney or tomato-garlic chutney, it doubles the taste of the food. But have you ever noticed why the taste of chutney made in a mortar is better than that made in a mixer? The reason for this is not just tradition, but also science and technology. Let us know the reasons behind this difference.
1. Grinding method and texture
The chutney is ground by hand on a silbatta, which slowly breaks down the ingredients and releases their natural juices. This process is slow, so the flavor of spices and green vegetables remains intact.
Whereas in the mixer, sharp blades cut the ingredients very fast, due to which its texture changes. Chutney made in a mixer is often smoother, whereas chutney made in a mortar and pestle has a slightly coarse texture, which enhances the taste.
2. Temperature difference
Grinding at high speed in a mixer produces heat. This heat lightens the color and flavor of green leaves like coriander and mint.
No extra heat is generated while grinding on the Silbatta, due to which the freshness and natural aroma of the chutney is maintained.
3. Effect of oxidation
While grinding in a mixer, there is more contact with air, which increases oxidation. This affects the color and taste of the chutney.
Grinding on a cobblestone is a slow process, so the chutney remains fresh for a longer time and its color remains dark green or red.
4. Balance of flavors
While grinding on the silbatta, the oil of spices and green vegetables slowly comes out, due to which their real taste gets mixed into the chutney.
This oil gets released quickly in the mixer and sometimes sticks to the blade, due to which the flavor gets reduced a bit.
5. The spice of hard work and love
Making chutney on silbatta takes time and effort. Because this process is slow, the taste of every ingredient gets mixed well. Perhaps this is the reason why the taste of chutney made by grandmothers is still remembered.
Making chutney in a mixer is easy and fast, but it does not have that traditional touch and taste.
Can mixer chutney be improved?
While grinding, add some cold water or ice to reduce the heat.
Do not grind the chutney for too long, otherwise its color and taste may change.
Serve immediately after grinding so that freshness remains.
Both mixer and silbatta have their own advantages. The mixer saves time, while the silbatta adds depth to the flavour. If you want real desi flavour, then make chutney on silbatta sometimes. It will not only enhance the taste but will also connect you with tradition.
