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

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Homemade Curry Ketchup


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


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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15 Responses to “Homemade Curry Ketchup”

  1. #
    Haley — June 7, 2013 at 9:06 am

    I had curry ketchup for the first time at a restaurant called “Big Orange” when my husband and I went out for a date night. They served it with sweet potato fries, which I thought was an interesting choice. My husband loved it! I didn’t think it was bad, but I think I would have liked it better with something that wasn’t sweet potato. 😉

    • beantownbaker — June 7th, 2013 @ 9:11 am

      Oh that is an interesting combination… I might have to try that with some of the ketchup I have in the fridge…

  2. #
    Your Favorite Brooklynite :) — June 7, 2013 at 6:35 pm

    This sounds amazing…Any time you want to jump on a plane to go back to Germany, just let me know!

    • beantownbaker — June 9th, 2013 @ 9:12 pm

      We might have to make that happen! Have fun in Thailand

  3. #
    Chef Andy — June 11, 2013 at 8:18 pm

    I’ve made several different ketchup recipes before but I’ve never thought about curry ketchup. This sounds fantastic! I can’t wait to try it!

    • beantownbaker — June 11th, 2013 @ 8:20 pm

      I hope you enjoy it – the curry is strong enough to be noticeable but not overpowering.

  4. #
    Nutmeg Nanny — June 14, 2013 at 12:09 pm

    Oh wow, I love this so much 🙂 I have been on a major curry kick lately so this is perfect!

    • beantownbaker — June 14th, 2013 @ 12:34 pm

      Then you would definitely enjoy it. And you can use your favorite curry in it and make it just how you like.

  5. #
    DGH — October 29, 2013 at 5:53 pm

    Thanks for posting this recipe! I plan to try it out soon.

    I went to school in Munich and loved/love it, but you really should visit Berlin on your next trip to Germany. Specifically, for the currywurst lover, check out Curry 36, Konnopke and Witty’s (on Wittenberg Platz across from the wonderful KaDeWe department store, with its incredible food halls). And if you can also make it over to Hamburg, don’t miss Curry Queen!

    San Francisco, California

    • beantownbaker — October 29th, 2013 @ 6:21 pm

      Thanks for the recommendations. We’re definitely planning to get back to Germany at some point. I hope you enjoy the ketchup!

  6. #
    David H — June 19, 2014 at 7:00 pm

    I’ve used this recipe twice now and I love it! I personally add about 3 tbsp. of ground curry and cut the brown sugar back to 1/4 cup so it’s a little less sweet. Thanks so much for this awesome recipe!

    • beantownbaker — September 2nd, 2014 @ 7:15 pm

      Glad you have enjoyed this recipe! I need to make more soon.

  7. #
    Kristopher — August 30, 2014 at 2:02 am

    Excellent article. I definitely appreciate this site. Keep it

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    Michael Fruin — June 10, 2016 at 7:53 am

    Can this be water bath canned safely? If so for how long please?

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