Curry Up Now or Ketchup Later


There are two facts you need to know about curry ketchup. 1) It’s a spiced version common in Germany and a few surrounding countries, and 2) it is the most exciting member of the ketchup family. Once you know these two things, you are ready to make the recipe below.

Curry ketchup is wildly popular in Germany, and it’s not hard to see why. Sweet, spiced, and salty (the tasty trifecta), this condiment goes well with everything. Traditionally served with sausage of some type – most prominently in the eponymous dish currywurst – you can add it wherever ketchup is normally accepted: burgers, sandwiches, fries, onion rings. Toss a batch together and enjoy the delicious smells of garlic, tomato, and fragrant spices as it simmers away on your stove. Once the sauce thickens, you get to pull out your immersion blender – always a sign of something good to come – to produce the dazzling result you see below. Start dipping things into your curry ketchup and see where the night takes you!

Curry Ketchup 

  • 2 Tbsp olive oil
  • 1 medium onion, chopped
  • 5 cloves garlic, minced
  • 1 Tbsp tomato paste
  • 1 tsp salt
  • 1 1/2 Tbsp ground curry powder
  • 1 tsp ground mustard
  • 1 tsp smoked paprika
  • 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

Heat the olive oil in a heave bottom pan and add the onions. Cook until translucent. Add the garlic and cook for another minute. Add the salt, tomato paste, and all the spices and mix until tomato paste is incorporated and the spices have all come together. Then add the tomatoes, brown sugar, and apple cider. Simmer for approximately 30 minutes to slightly thicken your ketchup. At the end of 30 minutes, use and immersion blender (or regular blender) to create a smooth consistency. Enjoy on everything!


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