Ketchup for What?

For fries. For burgers. For schnitzel. For brats. And, yes, for dogs.

Three test batches and a couple dozen spoonfuls later, I’m ready to stop tinkering and send Curry Ketchup to the cloud for safe-keeping. I’m going to want to refer to this recipe again.

Hot Dog
Hot Dog. This guy thinks he’s gonna get to lick my plate.
Curry Ketchup

So good it made me violate the Chicago Dog rule. Also added some needed zing to a turkey burger and kicked a Bavarian brat up into currywurst status. First batch was too sweet and too jammy. Second had too much cinnamon and too much clove. You’ll find your own groove, but this one’s just right for me.

Makes about 3 cups. 

Ketchup on a brat? Only if it has curry. Seen here with Great Aunt Alberta’s German Potato Salad — perhaps a post for another day.
  • 6 cups Roma or other paste tomatoes, peeled and roughly chopped (about 4 pounds or 12-15 tomatoes)
  • 1/3 cup onion, roughly chopped
  • 1/3 cup red pepper, roughly chopped
  • 1/2 cup apple cider vinegar
  • 1/3 cup light brown sugar
  • 3/4 tsp kosher salt
  • 1/4 tsp each black peppercorns, yellow mustard seed, allspice berries, whole cloves
  • 1 bay leaf
  • 1 2-inch cinnamon stick, lightly crushed
  • 2-1/4 tsp curry powder, to taste (I used 2 tsp sweet + 1/4 tsp hot)
X marks the spot
Knife an X into the end of each tomato. Drop into boiling water for a minute or two, then transfer to an ice bath. The skins’ll slip right off.
You can cut the cores out if you want; I just let the Vitamix do its thing.

In a blender or food processor, purée tomatoes, onion, and pepper until smooth.

Pour into a wide stainless steel or enamel saucepan and bring to a boil over high heat. Drop to a simmer and reduce (uncovered) for a half hour.

Prepare a bouquet garni by tying the peppercorns, mustard seed, allspice, cloves, bay, and cinnamon in a piece of cheesecloth, bouquet sachet, or tea ball.

Most of my tinkering was inside the sachet and involved pulling back on the cinnamon. A 2-inch hunk was just right.

Add the vinegar, brown sugar, salt, and curry powder to the pan. Stir, then drop in the sachet.

Use a spoon to submerge the sachet, then let the tomato mixture burble away.

Return pan to a gentle boil. Reduce, stirring every 10 minutes or so, until it’s as thick as you like. For this batch, that was about 75 minutes, but YMMV depending on the size of your pan, how juicy your tomatoes are, etc. Figure you’re going to be tending it off and on for at least an hour, maybe two.

Remove the sachet. Taste, and adjust seasoning, remembering that the flavors will concentrate over time. Ladle into sterilized jars or bottles and process according to manufacturer’s directions. Keep unprocessed or opened containers in the fridge.

I processed the gingham, lug-topped Kilner bottles and Mason jars for 10 minutes, but the plastisol-capped bottles (caps are center-left) got the hot-pack treatment: Hot product into hot jars with hot lid; cross your fingers.

Food and word nerds: Ever wonder about Catsup vs. Ketchup?

2 Comments Add yours

  1. Patrick McNally says:

    Have you ever used those Kilner lids more than once per?

    1. Susan says:

      One and done. Wegman’s was closing them out, so I picked up a couple bags of lids in different sizes. Took a bit of getting used to after years of 2-piece Mason rings, but I use Kilner maybe 30% of the time now.

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