Homemade Curry Ketchup
One year ago today, Hubby and I were enjoying our last day in Munich on our two week European vacation. We had such a blast and have often talked about how we’d literally jump on a plane and re-do that vacation in a heartbeat. In my mind, that’s the sign of a great trip. If you’d go back and do the same thing over again, you know it was a good time.
One thing that stands out for me is the food. And the beer. No surprise there, right? A few foods really stand out when I think back on that trip. One of those foods is currywurst. We enjoyed it on more than one occasion while in Germany.
I had honestly never heard of curry ketchup before that trip, but once we got home, I knew it would be something I’d want to recreate. Luckily, I had no problem finding a recipe for curry ketchup on the internet.
This ketchup was so simple to throw together, makes the house smell amazing while it’s simmering away, and tastes just like I remember from Germany. I used Penzey’s sweet curry in the ketchup. Since making this, we have been eating it on everything. I even gave a jar of it to Hubby’s mom for her birthday.
I’ve been on a BIG condiment kick recently. From salad dressing, to mustards, and barbeque sauces, our fridge is full of jars of homemade deliciousness. It’s been a lot of fun and I have more condiment recipes coming your way soon!
Three Years Ago: Salmon with Strawberry and Tomato Salsa and Strawberry Shortcake Cookies
Four Years Ago: Blondies and The Cabinets have Arrived!
Homemade Curry Ketchup
Ingredients:
2 Tbsp olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 Tbsp tomato paste
1 tsp salt
1 Tbsp ground yellow curry
1 tsp ground mustard
1/2 tsp smoked paprika
big pinch ground cloves
1/4 tsp ground allspice
1/2 tsp crushed red pepper flakes
1 28-ounce can crushed tomatoes with juice
1/2 cup brown sugar
1/4 cup apple cider vinegar
Directions:
Place oil in a medium saucepan, over medium heat. Saute onions until they are transparent, tender, and begin to brown, about 6 to 8 minutes.
Add the garlic and cook for about 1 minute more.
Add the tomato paste, salt, and all of the spices to the pan. Stir until the tomato paste is evenly distributed, and the spices are fragrant, about 1 minute.
Add brown sugar, vinegar, and crushed tomatoes. Stir to combine.
Let mixture simmer over low heat for about 45 minutes. Mixture will thicken to a ketchup consistency. Stir occasionally.
Remove pan from heat, and use an immersion blender to blend to the chunky ketchup smooth. If you don’t have an immersion blender, you can carefully place the warm ketchup in a regular blender to blend smooth. Just be sure to leave the blender lid slightly ajar so the warm contents don’t burst.
After blending, strain ketchup through a fine mesh strainer into a clean bowl to remove any unwanted seeds.
Taste and adjust seasoning as necessary. Store ketchup in glass jars in the fridge. Ketchup will last for up to 1 month in the fridge!
Recipe from Joy the Baker
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
What a neat exchange! Your jam flavor sound delish!
oh YUMMMM!!! I love the color!! Peach with vanilla… I think I need to go peach picking this weekend 🙂 As for your Q I’ll answer it here and on my blog. The reason there is no pectin is because raspberries naturally have a very high level of it in them, when I make my raspberry jam (posted yesterday) I only use raspberries and sugar, that’s it! And it gels up without any problem 🙂 As for processing, I say jar it up and boil the jars for 10 minutes and then let them cool overnight like normal. Can’t wait to hear how it tastes!
That makes sense about the raspberries having pectin in them. Thanks for the help for a jam newbie!
Ohhh I want to make this!!
What a yummy jam! I bet it taste amazing:)
I really like the sound of a peach jam with vanilla bean and bourbon!
One day soon I really really want to make my own Jam! Yours looks fabulous!
Wow, what an amazing flavor combo, I’m completely impressed you made your own jam – it looks fabulous!
Thank you for the inspiration, it came out yummy!
Hello Jen! I found this blog in Foodista and followed it here. This is a actually cool Vanilla Peach Bourbon Jam recipe. Keep it up and I may see you on Food Network one day. By the way, did you know you can place more Foodista widget? A friend of mine placed proper Foodista widget at the end of her latest blogs and the numbers of her readers increased. Interesting isn’t it?
It’s too late for peaches (I made a batch of this with peaches, and wanted to make a second, but I waited too long), so I tried asian pears. It’s a little boozier tasting, but delicious!
Just made this with some fantastic peaches. Wow, winning recipe.
I made this jam last summer. My family has been begging for more. This is their all time favorite jam that I made. Can’t wait till the peaches are ripe to mix up a few batches. Thank you!!!
beantownbaker — June 11th, 2013 @ 8:20 pm
So glad you enjoyed the recipe. I make this jam every year when peaches are in season.
Just made this, and OMG is it good!! I used southern comfort, and scraped the seeds out of my vanilla bean into the jam. One of the best jams I have ever made! Thanks for the recipe! I put the used vanilla bean into 8oz of southern comfort, might be good in a couple of weeks! Just cant bear to throw away the rest of the vanilla bean.
beantownbaker — August 6th, 2013 @ 6:28 pm
So glad you enjoyed this! It’s one of my favorite jam recipes ever.
Hi! Can’t wait to try this jam! Is there a reason you used low-sugar pectin instead of regular?
beantownbaker — August 28th, 2013 @ 1:35 pm
That’s what the recipe called for. In general, when it comes to pectin, I follow the recipe and don’t deviate from what it says…
This recipe sounds great! I have to go out for a liquor run tomorrow(Son getting married) and peaches are still in the stores. I was looking for a good(and different) peach jam recipe. Thanks!
beantownbaker — October 29th, 2013 @ 6:22 pm
This is one of my favorite jam recipes. I make it every year at the end of summer while peaches are really ripe here in the midwest!
This is a fantastic recipe! Made it last year and the first batch disappeared so fast, two more got made right away 🙂 I’m just about to start on this year’s first batch. My only suggestion would be this: if you’re using a stockpot for canning the half-pints/pints and not a water-bath canner, put some butter knives on the bottom of the pot so the jars don’t make direct contact with the floor. The knives act in the same way as a rack does, to reduce the chance that a jar might crack or even break.
beantownbaker — September 2nd, 2014 @ 7:21 pm
Great tip. Thanks!
I made this last night, the best peach jam I have ever tasted. I brought a small jar to work and everyone has fallen in love!
I don’t drink but would love to try recipe, someone promised to share bourbon for recipe and at the last minute gave me Jim beam whisky instead. I reviewed how the spirits are made…thoughts about the substitution. Thank you love your site
Jim Beam would be fine – it’s a nuance, not a strong “flavor”. This is an amazing jam that won’t disappoint…
Wow! Just made this jam, & it is amazing. Will definitely be making this yearly.