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Curry ketchup

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Ingredients for 8 servings:

  • 125 ml water
  • 2 tbsp vinegar (brandy vinegar)
  • 30 g curry
  • 125 g sugar
  • 250 g tomato paste
  • 1 pinch of salt
  • 1 pinch(s) pepper, black

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Bring water to a boil in a pot and dissolve the sugar. Add the remaining ingredients to the pot and bring to a boil. Then, while still hot, pour the tomato ketchup into screw-top jars. Refrigerate. The ketchup will keep for 6 weeks in a sealed jar. Alternatively, you can replace the vinegar with half a cup of pickle juice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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