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. 
I loved Cesar salads until I realized how calorie-laden they were. I’m sure making the dressing from scratch helps cut down on this a lot, I’ll have to try it sometime 🙂
beantownbaker — May 22nd, 2013 @ 12:34 pm
It’s still pretty calorie-heavy with the olive oil and egg yolks. But at least it’s all make from scratch!
I love home made dressings 🙂 I make my own each week if I can. I’ll have to try this one!
I made this then my kids and I ate caesar salads using this dressing a few minutes ago. It’s really good! I did leave out the dijon mustard (not a fan of mustard so its rare to find any derivative of it in my house). I also subbed Apple Cider Vinegar for the Red Wine Vinegar. My little one (4 yrs old) loves it! I do have a couple of questions though… Are canned, store bought anchovies raw? How long does this dressing last in the fridge? Is it at all the same or close enough without the anchovies (they are extremely high in sodium)? Thanks for this! If only I could tweak it to a low sodium, non-raw version. I’d be set!! But then it wouldn’t be caesar dressing now, would it?!?
beantownbaker — June 21st, 2013 @ 2:24 pm
Ha good point! I don’t think anchovies in a jar are raw… I could be wrong on that though. You definitely could leave them out, but you would want to add some salt. I personally love the flavor they give as well.
Hi- I make ceaser dressing with raw egg yolks. Most postings say this is harmful after more than a few days I think they say four at the most due to bacteria. You mention three weeks the dressing can last? Are these pasteurized egg yolks?
Thanks Anne