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. 
Cool recipe–sounds great!
And I hear you on the blog writing hiatus, mama. My little one is 9 1/2 months and my blog has definitely been put on the back burner. Though I still cook and play with recipes (we gotta eat), I’ve just decided that when time is precious, I’d rather spend it with him than photographing, writing and posting. I’m sure I’ll get back to it when he’s a little more independent (or at least willing to play by himself for more than a few minutes at a time). You were one of the blogs that inspired me to start writing my own, so I hope you eventually find the swing of things that works for you again. Until then, enjoy that precious face.
beantownbaker — October 16th, 2015 @ 2:57 pm
Thanks for the kind words. I love hearing from people I inspired to start blogging 🙂 Warms my heart. I am hoping to find a rhythm that works with our new life as a family of three.
I’ve always enjoyed reading your blog and making your recipes! Your blog is one of the first I ever discovered and became hooked on reading bloggers! One of the first things I ever made were your peppermint patty cookies and still get requests one year later from friends that I hardly see. Those are a hit! Very memorable.
So glad you felt the itch to come back to writing. Yay!
beantownbaker — October 16th, 2015 @ 2:58 pm
Thanks for leaving this comment. Those cookies get tons of requests from my friends and family too! They’re great. Hoping to keep scratching this itch when we get back from Italy. Our WiFi here is painfully slow…
I really enjoy reading all the things in your blog, I also love the fact that you are getting to explore a whole new country. I find that fascinating and would love to travel but that takes money of which I have none….lol So I will just live vicariously thru your posts!! The jelly sounds terrific will have to put on my to make list. What kind of cheese is it that you paired with it? Give that baby a squeeze and y’all keep exploring !!!
beantownbaker — October 16th, 2015 @ 3:00 pm
The cheese in the pic is a goat milk brie. It’s delicious. When my lactose intolerance is flaring up, I have to avoid cow’s milk. I’ve honestly come to prefer goat and sheep milk cheese because of it. And the goat milk brie comes in such a cute little package. You can find it at Trader Joes or even most big grocery stores.
Hope I’m doing justice to your living vicariously through us 🙂
Welcome back! I’ve always enjoyed your posts, I’m glad your family is doing well and having adventures. This recipe looks lovely! I image it would make a lovely addition to a fancy cheese tray!
beantownbaker — October 16th, 2015 @ 3:01 pm
Thanks! It would be great with some fancy cheese. That is one thing we’ve really enjoyed here in Italy. I wish we could bring a ton home…
Hi Jen, I was wondering about how you were doing not too long ago. Happy to hear from you!
beantownbaker — October 16th, 2015 @ 3:02 pm
Hey Ted! I don’t have many readers who I knew in real life before I started blogging! Things are good. Hope all is well with you.
welcome back,I hope,i have missed your posts ..I have followed you since you were in Boston and have always enjoyed your notes and recipes…I too love to sew so maybe you can let me in on a few secrets and I will share some with you..:o)…your daughter looks like an angel….bless your family and keep the posts coming….
beantownbaker — October 16th, 2015 @ 3:04 pm
Thanks for reading and sticking around during the radio silence period. Hoping it doesn’t continue much longer… I’m actually taking a 6 week beginners sewing class that I’m loving. We’ve done a zipper and piping and applique so far.
Hi! I’m a blog “lurker”…use them for the recipes and tutorials, but never leave comments. But I HAD to this time. Backstory: I used your recipes every time I had to bake something. I LOVE your approach to baking! (and once upon a time was single woman living in Boston) Anyway, I had two small kids and loved reading your stuff…a young, career woman and wife….then moving half way across the country.
Life got busy. My sewing took over any “blog lurking” time I had.
Yesterday I needed your cheesecake recipe. I found your blog. Before I read your recent post I thought to myself, I wonder what that lady is up to these days…
LOVED reading that Youre a momma now…and living half way around the world!
We also had a baby girl this year (late in the game, but she completes our family ❤️). Anyway, just wanted to say congrates!…and good luck with the sewing!!
beantownbaker — November 5th, 2015 @ 9:24 pm
This comment makes me smile ear to ear. Thanks for leaving it. So glad you came out of lurker mode to comment. I love hearing from people who have been reading for a while. Thanks for coming back after all this time!
Welcome back! 😀
I made this for Christmas presents this year. It turned out great and is quite tasty. Is great over brie and cream cheese. Also great over a croissant with white cheese.