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. 
How big a bottle of Guinness, please? (I’m not a beer person and I never stock beer so I’d really love to know, please!)
Can’t wait to try this recipe. Thank you, and warm regards,
jill
beantownbaker — July 14th, 2013 @ 4:16 pm
Sorry, I’ll update the recipe. A bottle of Guinness has 11.2oz in it.
Now if only I knew where to procure mustard seeds from… I love mustard and would love to make some at home, too!
beantownbaker — July 16th, 2013 @ 8:36 am
I buy mine at Penzey’s. We have one really close to our house in Cincinnati now, but they also have a website you can order from. Or you could check out Amazon.
I bookmarked this. I’ve been wondering how to make mustard from scratch. Thanks!
beantownbaker — July 16th, 2013 @ 8:36 am
It’s definitely worth making at home!
WOW! This does sound easy!
beantownbaker — August 1st, 2013 @ 3:17 pm
It’s beyond easy 🙂
My boyfriend loves Guinness mustard. We used to be able to buy it from a farm shop in the UK, but I think they’ve stopped making it. So glad I found this recipe, I made it last night. Can’t wait to see how it turns out. Thanks so much for posting!
beantownbaker — December 9th, 2013 @ 5:46 pm
Let me know what you guys think of it! I’m in the process of making a HUGE batch to package up for holiday gifts for friends.
He loved it. It made quite a lot as well, so I’ve already handed a few jars to friends as a gift! Really tasty x
He loved it! It made quite a lot as well, so I’ve already handed a few jars to friends as gifts. Really tasty x
beantownbaker — December 10th, 2013 @ 4:56 pm
So glad you guys liked it!
You’ve won me major brownie points with this!! He now thinks I’m the best girlfriend ever!
beantownbaker — December 17th, 2013 @ 10:57 am
That’s awesome to hear!!
Could you hot water bath can this?
beantownbaker — January 2nd, 2014 @ 1:35 pm
Yep! I did just that for holiday gifts this year.
10 minutes processing time?
beantownbaker — January 4th, 2014 @ 10:35 am
Yep, that’s what I did.