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.
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.
- 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)
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.
Add the vinegar, brown sugar, salt, and curry powder to the pan. Stir, then drop in the sachet.
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.
Food and word nerds: Ever wonder about Catsup vs. Ketchup?