Curry Ketchup
- Level: Easy
- Yield: about 1 1/2 cups of curry ketchup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 172
- Total Fat
- 6
- Saturated Fat
- 0
- Carbohydrates
- 31
- Dietary Fiber
- 4
- Sugar
- 21
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 769
- Total: 15 min
- Active: 15 min
Ingredients
1 tablespoon vegetable oil
1 medium onion, chopped
1 clove garlic, minced
2 tablespoons curry powder
2 teaspoons sweet paprika
1 1/2 teaspoons mustard powder
1 1/2 teaspoons kosher salt
2 tablespoons cider vinegar
2 teaspoons Worcestershire sauce
1 cup ketchup
1 teaspoon sugar
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.