Curry Ketchup


  • 2 tbs canola oil
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 tbs tomato paste
  • 2 tsp kosher salt
  • 1 tbs masala/curry powder
  • 1 tsp Coleman mustard powder
  • 1 tsp smoked paprika
  • 1 tsp ground cloves
  • 1/2 tsp fresh ground allspice
  • 1 tsp red pepper flakes
  • 1 (28oz) can crushed tomatoes with juice
  • 1/2 cup brown sugar
  • 1/4 cup apple cider vinegar


  • In a large sauce pan add the oil and using medium heat saute the onions until the start to caramelize.
  • Add the garlic and cook for another minute.
  • Add the tomato paste, salt and all of the spices to the pan.
  • Saute for another 1-2 minutes.
  • Stir constantly to combine.
  • Add the brown sugar, vinegar and crushed tomatoes and stir to combine.
  • Lower heat and simmer for about 1 hour, stirring from time to time.
  • Remove from heat and allow mixture to cool slightly, then add to a food processor or a blender and process until smooth.
  • Taste and adjust seasoning if necessary. Store refrigerated in a covered glass container.

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