Homemade Curry Ketchup

by Courtney on July 14, 2011

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Ketchup gets a bad rap. People abuse it to mask sub par food, or load it onto junk food. I mean can you imagine a burger without it? And lets not even mention the sugar content or high fructose corn syrup in most commercial brands. I have always liked ketchup, but wasn’t the type to quickly reach for it to drown everything on plate.However , when Certain Someone first took me to his house in Germany, I fell in love with Curry Ketchup. It’s a German thing and when you go, you must have a Currywurst. Your taste buds will thank you. Needless to say every time we go, or Certain Someone goes, I bring back huge bottles of the stuff.

The other day I catered an event and still had a few leftover very ripe  tomatoes that needed to be used quick. In addition, my organic delivery service gave me a large bag of tomatillos, those small green tomatillos that are covered in a protective leaf covering, and used in Mexican food. I wanted to use them all together and immediately ketchup came to mind. Now if you cant get tomatoes, don’t worry, just use the tomatoes you have on hand, or add some regular green tomatoes for a kick.  Enjoy the freshest, natural taste you can imagine making your own ketchup. Your body will be grateful and your loved ones will appreciate the taste and effort.


Homemade Curry Ketchup
Author: 
Recipe type: condiment
Prep time: 
Cook time: 
Total time: 
 
A ketchup with a spicy curry kick.
Ingredients
  • 2-2½ pounds ripe tomatoes ( can mix red, green, tomatillos) cut into quarters. Do not peel.
  • 2 tablespoons apple cider vinegar
  • ¼ cup light brown sugar
  • 1 inch fresh ginger peeled and chopped
  • 2 tablespoons curry powder
  • 2 Black Cardamon pods
  • 3 Star Anise
  • 3-4 cloves
  • 2 dried Thai Chilies
  • 1 teaspoon onion powder
  • Salt to taste
Instructions
  1. In a heavy bottomed sauce pan, add quartered tomatoes, and all the spices, vinegar.
  2. Turn heat to medium high to get a simmer.
  3. Reduce heat to lowest setting and slowly cook for approx 1 hour . The ingredients should break down and start to liquefy. Be sure to stir often to prevent sticking and burning.
  4. Take a fine wire mesh strainer or a food mill and strain the mixture into a bowl. Be sure to press and extract all the liquid and pulp, while leaving the skins, and spices the strainer.
  5. You should have a thick like sauce. If not thick enough add the strained sauce to a sauce pan and continue to reduce until thickened to the right consistency. Be sure to stir often.
  6. Pour into a clean glass jar and allow to cool.
  7. Refrigerate and use within 2 weeks.
  8. Make approx 2 cups.
Notes
Keeps 2 weeks refrigerated. You can adjust the spices to make more or less heat and spice according to your tastes.