Curry Ketchup Recipe

This homemade ketchup is quick and easy to make and is definitely worth the effort. Whip up a batch before your next cookout to impress your friends. After all, nothing screams gourmet like handcrafted condiments.

The best homemade ketchup is made by cooking down ripe, fresh tomatoes for 10-12 hours until they turn into a thick sauce. But, most of time tomatoes aren’t in season (at least here in Michigan!) and sometimes you don’t have half a day to make ketchup. So, in those cases, you cheat a little and use organic tomato paste. The flavor will be just as rich and tomatoey and this little trick will definitely save you a lot of time!

Because you don’t have to wait for this ketchup to cook down, you can make a batch in about 15 minutes, meaning you can spend less time in the kitchen and more time enjoying the wonderful summer weather.

The curry in this recipe compliments the tomatoes in delightful way and lends some interesting flavor to a classic condiment.


  • 6 oz organic tomato paste
  • 4 Tbsp apple cider vinegar
  • 1 Tbsp molasses
  • 5 Tbsp water
  • 2 Tbsp curry powder
  • 1 tsp garlic powder
  • A pinch of chipotle powder, I use just the tip of a spoon
  • Salt, to taste
  • Freshly ground black pepper, to taste


Combine tomato paste, apple cider vinegar, water, and molasses in a sauce pan and whisk together til well combined. Add the remaining ingredients and whisk well to get rid of clumps.

Simmer on low for about 10 minutes to let the flavors meld. Add more water if needed as the sauce is cooking and before serving if the ketchup is too thick.

Serve with hot dogs, burgers, or potatoes.

Making your own condiments is a wonderful way to reduce your intake of highly processed foods and honestly, they just taste better! Enjoy making this handcrafted ketchup for your next cook out this summer. This tasty twist on an old favorite is sure to be a hit!