Go Back
–+ servings
Curry Ketchup

Homemade Curry Ketchup: A Delicious Twist for Every Meal

This homemade Curry Ketchup is a delightful twist on classic sauces, perfect for drizzling and dipping.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 4 cups
Course: Sauces
Cuisine: German
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 medium Onion Finely chopped, can use shallots.
  • 1 cup Tomato Puree Ketchup can be a quick substitute.
For the Spice
  • 2 tablespoons Curry Powder Choose your preferred heat level.
  • 2 tablespoons Worcestershire Sauce Soy sauce is a gluten-free alternative.
For the Tang
  • 2 tablespoons Vinegar Apple cider or white vinegar work best.

Equipment

  • medium saucepan
  • Chopping board
  • Knife

Method
 

Step-by-Step Instructions for Curry Ketchup
  1. Finely chop one medium onion. In a medium saucepan, heat a tablespoon of oil over medium heat. Add onions and sauté for 5-7 minutes.
  2. Stir in 2 tablespoons of curry powder into the sautéed onions, cooking for approximately 1 minute.
  3. Gradually add in 1 cup of tomato puree while stirring continuously.
  4. Pour in 2 tablespoons each of Worcestershire sauce and vinegar, mixing thoroughly.
  5. Turn heat down to low and let the sauce simmer for 10-15 minutes.
  6. Once thickened, remove from heat and allow to cool slightly before serving.

Nutrition

Serving: 1cupCalories: 100kcalCarbohydrates: 20gProtein: 1gSodium: 200mgPotassium: 300mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 5mgCalcium: 10mgIron: 0.5mg

Notes

Store homemade Curry Ketchup in an airtight container for up to 1 week in the fridge or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!