Kitchen lessons

Matendla staff turned the extra tomatoes into chutney that can feed students for months

Matendla’s school farm yielded an abundant tomato crop this year, more than could possibly be used in curries for the school’s mid-day meal.

The school applied RDF’s no waste principle and turned the tomatoes into chutney, which last much longer than fresh curries. The students and kitchen staff cooked enough tomato chutney to last three months at the school! Faculty hope the students learn from this no-waste attitude.

The school's recipe calls for 2 kgs. of chili powder, among other spices

Here is a recipe for Matendla’s tomato chutney

Ingredients:

  • 20 kgs tomatoes
  • 100 g turmeric powder
  • 3 kgs salt
  • 1.5 kgs oil
  • curry leaves to taste
  • 1 kg garlic (ground)
  • 2 kgs chili powder
  • 100 g mustard seeds
  • 250 g fenugreek seeds (ground)
  • 250 g cumin seeds (ground)

Method:

1. Cut the tomatoes into bite-size pieces.

2. Mix tomatoes in a large bowl with turmeric powder and salt. Let the mixture sit overnight.

3. The next day, boil the oil in a large pan.  Add the curry leaves as well as the ground garlic

4. Next, add a mixture of the chili powder, mustard seed, fenugreek, and cumin seed powder. Switch off the stove.

5. After one hour, mix the oil and spice mixture with the tomatoes

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