Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Curry Ketchup
Getting reviews...
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: about 1 1/2 cups of curry ketchup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 172
- Total Fat
- 6 g
- Saturated Fat
- 0 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 4 g
- Sugar
- 21 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 769 mg
This spiced ketchup is ubiquitous in Germany, where it’s slathered onto currywurst (sausage). It’s popular in cities with German roots like Philadelphia and Portland, OR.
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: about 1 1/2 cups of curry ketchup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 172
- Total Fat
- 6 g
- Saturated Fat
- 0 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 4 g
- Sugar
- 21 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 769 mg
Ingredients
Directions
- Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring frequently, until softened without browning, about 5 minutes. Stir in the garlic and cook until softened, about 1 minute. Add the curry powder, paprika, mustard powder and salt and stir to evenly coat. Add the cider vinegar and Worcestershire, stirring with a wooden spoon to scrape up any browned bits. Stir in the ketchup and sugar, then bring to a boil and remove from the heat.
- Transfer the ketchup mixture to a blender along with 2 tablespoons water and blend until smooth, adding 1 more tablespoon water if too thick.
