Homemade Curry Ketchup
 
Hands-on time
Cook time
Total time
 
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Ingredients
  • 2 Tbsp olive oil
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 Tbsp tomato paste
  • 1 tsp kosher salt
  • 1 Tbsp ground yellow curry
  • 1 tsp ground mustard
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp smoked paprika
  • 1/4 tsp allspice
  • big pinch ground cloves
  • 1 28-oz. can crushed tomatoes
  • 1/2 cup brown sugar (use 1/3 cup for a less sweet ketchup)
  • 1/4 cup apple cider vinegar
Instructions
  1. Heat olive oil over medium heat in a small to medium pot. Once hot, add onions and saute until they are soft and begin to brown, about 6 to 8 minutes. Add the garlic and saute until fragrant, about a minute. Add the tomato paste, salt, and all the spices and stir until they coat everything evenly. Saute another minute.
  2. Add crushed tomatoes, sugar and vinegar. Simmer, uncovered, over low heat for about 45 minutes, stirring occasionally.
  3. Remove from heat and puree with an immersion blender until smooth. (Alternately, you can pour the ketchup into a regular blender to puree. Just make sure to leave room for the steam to escape, or the ketchup will explode all over your kitchen!)
  4. Taste and adjust salt and spices as necessary.
  5. Strain the pureed ketchup into a bowl to get it as smooth as possible. Store in jars in the fridge for up to one month. Enjoy!
Notes
Recipe from Joy the Baker via Beantown Baker.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/10/homemade-curry-ketchup/