Ultra Fastgrind Grinder chutney / masala feature
In this Blog post, I will be giving detailed instructions on how to operate Ultra Fastgrind chutney / masala feature. Chutneys are great side dishes in the Indian cuisine. In the southern India, this is a must with almost every savory breakfast dish. Chutneys in the western cuisine have a different concept than in the Indian cuisine apart from the word. Chutneys are traditionally ground with wet grinders or blenders using fresh ingredients, seasoned and eaten fresh.
I have already mentioned in my previous post reviewing this new model from Elgi Ultra https://vitalfairliving.com/ultra-fastgrind-wet-grinder/general/
Video and operating instructions to this recipe
Operating Instructions
Assemble all the parts except the lid.
Set the timer for 10-15 min and add a little water
Press the Chutney/ Masala feature knob
After running it for 2 cycles quickly add all the ingredients at once.
Add more water and close the lid.
At the beginning of grinding with Ultra Fastgrind chutney / masala feature, you will notice that the contents will spread out, therefore you will have to do it manually push them towards the stone at least once.
To pause the grinding function press the power knob and open the lid and use the spatula given to push the ingredients towards the stones.
Close the lid and once again press chutney/masala knob. Consequently the grinder continues the grinding function from where it left off.
Furthermore, once the program is complete, Ultra Fastgrind switches off by itself after beeping for a few seconds.
Remove the fasteners and the stones to transfer the chutney to another bowl. Rather than lifting the whole bowl you could tilt the bowl on the wedge provided for easy transferring.
Advantages of using Ultra Fastgrind for Chutney feature
The advantages of grinding chutneys with the Ultra Fastgrind is the taste and texture. In contrast to a conventional blender the molecular structure of the food remains unchanged because the blades don’t cut into the food. With the Ultra Fastgrind chutney / masala feature the stones grind in both directions thereby reducing the grinding time. The only disadvantage of this grinder is that I would have to grind a larger quantity which is does not suit my family’s need.
As a result of the amount of chutney I ground, I had to store the excess chutney in a glass jar. I could use it again after a few days. The taste of chutney remained unaltered as on day one.
If you want to know more about the model specifications, you can also visit their site here.
Finally, after seeing how this grinder worked, I decided to share my experiences on my Youtube Channel. You can view the whole demo in the following link.
Shop this post here
Ultra Fast Grind wet grinder 2L : Ultra Fastgrind
Other models of Ultra Wet grinder
Micro Wet Grinder 1.75-L : Ultra Micro wetgrinder
Ultra Wetgrinder Perfect + with timer 2L: Ultra Perfect
Dura + 1.25 L : Ultra Dura 1.25 L
Ultra Grind + Gold 2-Litre : Ultra Grind + Gold 2 L
Elgi Ultra Perfect S 2 L Wet Grinder: Ultra Perfect S 2 L
Link for US customers with 110 v Elgi Ultra Micro wet grinder 110 V
The only small difference between the two is the dimension.
Assemble all the parts except the lid. Remove the fasteners and the stones to transfer the chutney to another bowl. Rather than lifting the whole bowl you could tilt the bowl on the wedge provided for easy transferring. Heat a small pan, add the dhal and fry until lightly browned.
Ingredients
Instructions
Set the timer for 10-15 min and add a little water
Press the Chutney/ Masala feature knob
After running it for 2 cycles quickly add all the ingredients at once.
Add more water and close the lid.
At the beginning of grinding with Ultra Fastgrind chutney / masala feature, you will notice that the contents will spread out, therefore you will have to do it manually push them towards the stone at least once.
To pause the grinding function press the power knob and open the lid and use the spatula given to push the ingredients towards the stones.
Close the lid and once again press chutney/masala knob. Consequently the grinder continues the grinding function from where it left off.
Furthermore, once the program is complete, Ultra Fastgrind switches off by itself after beeping for a few seconds.Seasoning
Method:
Add the mustard seeds once it splutter and only after the dhal is browned. This is due to the reason that the dhal takes longer than the mustard seeds.
Remove from the flame and add the fresh curry leaves. Garnish with freshly cut coriander leaves.
