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.

Homemade Curry Spiced Ketchup

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.

Homemade Curry Spiced Ketchup

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.

Homemade Curry Spiced Ketchup

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.

Homemade Curry Spiced Ketchup

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!

Homemade Curry Spiced Ketchup

Three Years Ago: Salmon with Strawberry and Tomato Salsa and Strawberry Shortcake Cookies
Four Years Ago: Blondies and The Cabinets have Arrived!

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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

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9 Responses to “Rhubarb Raspberry Jam”

  1. #
    1
    Erin — August 10, 2009 at 12:29 pm

    Yum! I think that sounds like a great combo.

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    2
    nutmegnanny — August 10, 2009 at 3:18 pm

    Yum! I love rhubarb but not sure I have had it in jam form. I bet this is beyond delicious! Although to be honest my favorite way to enjoy rhubarb is raw with just a little bit of a salt…yum!

  3. #
    3
    biz319 — August 10, 2009 at 4:34 pm

    Have you ever tried making sugar free jelly or jam before?

  4. #
    4
    Jen — August 10, 2009 at 5:28 pm

    I have not made sugar free jam. This is only the second jam I’ve ever made!

  5. #
    5
    stephchows — August 10, 2009 at 6:02 pm

    Beautiful!!! I love that you sent two kinds 🙂 For me it was a total excuse to make all different kinds! I’m sure they will love it!

  6. #
    6
    Katie — August 10, 2009 at 11:53 pm

    Now THAT is an awesome looking jam!!

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    7
    Sara @ Our Best Bites — August 13, 2009 at 3:29 pm

    I love that gorgeous color! I bet it tastes amazing too. Beautiful!

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    8
    Margaret Hammond — September 1, 2014 at 11:26 pm

    I make raspberry-rhubarb jam every year, it is my absolute favorite jam!! Looking over your recipe I do not find any pectin in it. Just wondered if this was error, I am always looking for new recipes to try. the cardamon is something I have never used in my jams so I thought I would give it a try. Thanks

    • beantownbaker — September 2nd, 2014 @ 7:33 pm

      Nope, no pectin in this recipe. The raspberries have enough naturally.

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