Curry Ketchup Recipe
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Category
Condiments and Sauces
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Cusine
Indian
What do you need?
How to make?
Ingredients
1 cinnamon stick
1 piece of fresh ginger, thinly sliced
5 cardamom pods
5 whole cloves
2 tablespoons olive oil
1 medium onion, chopped medium
1 teaspoon of minced garlic
1 tablespoon tomato paste
2 tablespoons yellow curry powder
1/2 teaspoon hot paprika
1/2 teaspoon ground mustard
1 can tomato purée
1/2 cup packed dark brown sugar
1/4 cup cider vinegar
1 teaspoon kosher salt
Directions
Place cinnamon stick, ginger, cardamom, and cloves in an 8-inch square piece of cheesecloth and tie close. Heat oil in a medium saucepan over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened but not browned, 5 to 8 minutes. Add garlic, tomato paste, curry powder, paprika, and ground mustard and stir until fragrant, about 30 seconds. Add tomato purée, brown sugar, vinegar, salt, and cheesecloth packet; stir to combine. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until thickened to the consistency of ketchup, 45 to 60 minutes. Remove cheesecloth bundle and discard. Transfer ketchup to jar of a blender and purée until completely smooth. Wash and dry saucepan, then place a fine mesh strainer over top. Pour ketchup in strainer and, using a spatula, push through all of the ketchup. Taste ketchup and adjust seasonings if necessary. Pour ketchup into a jar, seal, and store in refrigerator for up to a month.