Curry Ketchup

74 Comments

I’ve mentioned a few times that my eating life practically revolves around condiments. I love them all. Mustards, ketchups, chutneys, chimichurris, mayos, butters, you name it, I love them. I look at a condiment, and immediately know what food I’m pairing it with.

I’m so excited to have discovered a new condiment for my repertoire – curry ketchup. I was “shopping” on Amazon and somehow this popped up. I had to have it. German curry ketchup!

Shortly afterwards, I was on the blog called the Daring Gourmet, and there was Kimberly’s recipe for home-made curry ketchup, of German origin.

You can imagine how excited I was. Everything home-made is so much better than what you can buy.

Best German Curry Ketchup

1 tablespoon olive oil
1/2 cup chopped yellow onion
1 small clove garlic
1 1/2 tablespoons high-quality curry powder*
1 tablespoon sweet paprika
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1 cup natural ketchup
1 tablespoon tomato paste
5 tablespoons vegetable or chicken broth
1 tablespoon apple cider vinegar
1 tablespoon honey
1 teaspoon Worcestershire sauce
1 teaspoon sugar
1/4 teaspoon yellow mustard
1/2 teaspoon salt
1/8 teaspoon black pepper
Pinch of ground cayenne pepper, optional

Heat the oil in a small saucepan and cook the onions just until soft and translucent. Do not brown them. Add the garlic and cook for another minute. Add the curry powder, paprika, cloves and allspice and cook for 30 seconds.


Add all remaining ingredients and bring to a simmer. Reduce the heat to medium, cover and simmer for 15 minutes, stirring occasionally.

Use an immersion blender or transfer to a blender and purée until smooth.


Let the mixture cool completely and then refrigerate for a day before using to allow time for the flavors to meld.

To use, Kimberly recommends serving the curry ketchup with prepared bratwurst (currywurst) and fries. She recommends sprinkling the brats with curry powder, just like in her photo, below, which I forgot to do.

I’m not a big French fry person, so I roasted some red potatoes instead.

This ketchup is magnificent. It’s multi-faceted, and not strong in any one way. And it’s nice and thick. I have no idea why mine isn’t as red in color as hers.

And, the ketchup is really good with the potatoes also.

I tried a bratwurst with the purchased curry ketchup, left, and my home-made version, on the right. There was truly no comparison. The purchased ketchup tasted anemic compared to home-made!

I can’t wait to make more curry ketchup, and next time I’m making a quadruple batch. Thanks for the recipe, Kimberly!

*When I want a prepared curry powder, I reach for Penzey’s sweet curry powder. To me, it’s a perfect blend when not using individual spices.

74 thoughts on “Curry Ketchup

  1. Mimi, I love curry catsup. It’s good on so many things but my fav is with fries. It’s very popular here, with FELIX Curry Ketchup being the top seller. I guess we imported the taste from Germany. I’ve never made it myself, but it looks like it would truly be better than storebought for sure. That’s one serious bag of curry you have there.

  2. Ever since seeing your post on Instagram, I’ve been curious about curry ketchup. Frankly, I assumed it was just ketchup mixed with curry powder…but it’s so much more than that! I definitely need to try this one out as we’re heading into summer grilling season, and a fun new condiment would be a huge hit here!

    • Well I guess it could be ketchup with added curry powder, but with all of the other ingredients and seasonings it’s worthy of its own squeeze bottle! Really flavorful stuff. I think kids should love it, too.

  3. Funny – I recently made Keto cocktail sauce as I wanted a low sugar version. My sauce wasn’t as red either probably because of the horseradish! I see you used sugar free ketchup too – lots of interesting ingredients but I would not include the extra sugar.

    • I wanted to test the recipe, so I didn’t alter it. Usually I will totally omit sugar like you I imagine. It’s just so good!

  4. I’ve never had curry ketchup. I know about it, mainly because I’ve heard of currywurst, and looked it up. I assumed the curry was in the sausage. Wrong! The curry in the dish comes from the curry ketchup. Anyway, nice looking recipe — I’ll have to give this a try. Thanks!

    • I’d never heard of currywurst either, and I’ve been to Germany! I think the sound of curried sausages sounds dynamite, though… Maybe your next post?!!!

    • So far I’ve tried it with brats and potatoes. The flavor is so nice. It would be good with liver and eggs… hash browns… I guess I don’t use ketchup much so I’ll keep thinking!

  5. You can get Currywurst everywhere in Germany. There are different sauces available but usually it is made with ketchup sprinkled with curry and paprika. Your recipe looks good. I am in Germany right now and I will look at the ingredients of Currywurst ketchup.

    • Oh great! Yes, I loved your Easter Monday photos. Such a nice ritual. I’m a little mad that in the week or more that I was in Germany I never came across currywurst!

  6. I’m not real big on ketchup, but CURRY ketchup could make me do cartwheels in delight! I have a large bag of Penzey’s sweet curry powder on hand and I’m going to give this a try! I’m very intrigued. :-)

  7. hi Mimi
    curry ketchup is a new one on me:) then again i’m not such a big fan of ordinary ketchup. remember that purple stuff they had some years back? that was weird. cheers sherry

    • I don’t use ketchup much either, but I definitely don’t remember a purple condiment! Must have been a Southern Hemisphere trend?!!!

  8. While I’m not a meat eater, I think your sausage photos are fabulous and look very tempting. The sauce sounds like a handy condiment too. I have a fridge full, like you. I always like to warn people to check their spice/curry powder use by dates. They do lose a lot after a year. You should see how old my mothers spices are- totally devoid of any oomph.

    • Funny you said that because I threw most all of my mother’s herbs and spices away and she got mad at me! And she doesn’t even cook anymore! I store a lot of mine in the freezer and that keeps them fresh, but you’re definitely right about expiration dates!

  9. So fun your eating life revolves around condiments. I love that. I don’t think I’ve ever tried Curry Ketchup. The ingredient list sound like such a fantastic combination of flavors, and these photos are gorgeous and mouth-watering.

    • I can think of sour cream with horse radish and I immediately want prime rib. And I’m not much of a meat eater! This ketchup is fabulous. I’m wanting to use it on everything!

  10. The first time I was introduced to the idea of curry ketchup was in Belgium…they served it on fries (well, frites). I loved it so much that I started mixing curry powder into bottled ketchup, or simply sprinkling curry powder onto ketchup. It is so good!

    • Oh funny! Well I imagine that would be good as well, but I do love the other elements in the home made ketchup. It’s a wonderful recipe!

    • Our birthday was definitely grand! I’m still mad I never saw currywurst in Germany. Oh well. This ketchup makes up for it!

  11. Mimi, thank you for introducing me to curry ketchup! How did I never hear about it? The flavors sound amazing and it looks awesome on the bratwurst and potatoes. So cool that you were able to compare the bottled and homemade versions!

    • Well that’s exactly what I thought when I came across it! And I’ve been around for decades! It’s really good. And so is the bottled variety. Just not as good.

    • Do you? I wish it was red, but who knows why the color is different. Different ingredients from different parts of the world I guess. But once you taste it you definitely won’t care about the color!

  12. I’m not a big condiment person, although my husband loves them. I’ve have never heard of Curry Ketchup, it sounds interesting. I love the Beer Stein in the backdrop of a few of the photos, reminds me one in my parents home when I was growing up…. As always your photo’s make me want to eat …😊

    • Well that’s really a compliment! The stein is my friend’s. I just needed something… I’m no stylist, but sometimes I’m just brain dead trying to add some color or something to my photos!

  13. Bravo for making your own Mimi, I’m sure it is much better than what is out of a bottle. We have been to Germany many times and seen currywurst being sold everywhere but I’m told the best currywurst is in Berlin. That being said, I’ve never had it…even in Berlin. :)

    • I don’t know how I missed seeing currywurst in Germany. But I remember being obsessed with their wonderful fresh water trout while i was there, and the white asparagus with ham and white sauce… and I’m such a sausage lover!

  14. So how much curry did you get on your camera? The ketchup looks amazing and I know I’d love it and those sausages!! :) It does look like a bit of a labor to make, but I bet it is fantastic!!

    • I have a food photography camera, and then one that remains pristine for vacations and whatnot… it’s really bad if there’s flour around!!! It’s not labor-intensive at all, just a lot of measuring of ingredients. And if you make at least a double batch it will be so worth it!

    • Well thank you for that. How is it neither of us has ever heard of this wonderful condiment!

  15. I live in the north woods of Wisconsin, very close to Michigan’s Upper Peninsula. Not only do we have a large number of German’s up here, but we are home to the Pasty. If you have never tried one, you MUST! It is served with either a brown gravy or CURRIED KETSUP! I was SO happy to come across this recipe! They go hand in hand <3

    • Yes, I’ve had the pleasure of enjoying home made pasties! But had never heard of curried ketchup until right before I made it myself. It is certainly yummy, and I can definitely see if on a pasty!

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