Curry Ketchup

If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your repertoire, Curry Ketchup might be a recipe you should try. This recipe makes 8 servings with 144 calories, 2g of protein, and 4g of fat each. For 57 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe from Serious Eats has 13 fans. It is a very affordable recipe for fans of Indian food. A mixture of curry powder, cider vinegar, kosher salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. Taking all factors into account, this recipe earns a spoonacular score of 59%, which is pretty good. If you like this recipe, you might also like recipes such as Homemade Curry Ketchup, Curry Pork Burgers with Spicy Ketchup, and Crispy Baked Kale Chips + Quick Curry Ketchup.

Servings: 8

 

Ingredients:

5 cardamom pods

1/4 cup cider vinegar

1 (3-inch) cinnamon stick

2 tablespoons yellow curry powder

1/2 cup packed dark brown sugar

1 (1-inch) piece of fresh ginger, thinly sliced

1 teaspoon of minced garlic (about 1 medium clove)

1/2 teaspoon ground mustard

1 teaspoon kosher salt

2 tablespoons olive oil

1 medium onion, chopped medium (about 1 cup)

1/2 teaspoon hot paprika

1 tablespoon tomato paste

1 (28 ounce) can tomato purée

Equipment:

cheesecloth

sauce pan

blender

sieve

spatula

Cooking instruction summary:

Procedures 1 Place cinnamon stick, ginger, cardamom, and cloves in an 8-inch square piece of cheesecloth and tie close. 2 Heat oil in a medium saucepan over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened but not browned, 5 to 8 minutes. Add garlic, tomato paste, curry powder, paprika, and ground mustard and stir until fragrant, about 30 seconds. Add tomato purée, brown sugar, vinegar, salt, and cheesecloth packet; stir to combine. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until thickened to the consistency of ketchup, 45 to 60 minutes. 3 Remove cheesecloth bundle and discard. Transfer ketchup to jar of a blender and purée until completely smooth. 4 Wash and dry saucepan, then place a fine mesh strainer over top. Pour ketchup in strainer and, using a spatula, push through all of the ketchup. 5 Taste ketchup and adjust seasonings if necessary. Pour ketchup into a jar, seal, and store in refrigerator for up to a month.

 

Step by step:


1. 1

2. Place cinnamon stick, ginger, cardamom, and cloves in an 8-inch square piece of cheesecloth and tie close.

3. 2

4. Heat oil in a medium saucepan over medium heat until shimmering.

5. Add onion and cook, stirring occasionally, until softened but not browned, 5 to 8 minutes.

6. Add garlic, tomato paste, curry powder, paprika, and ground mustard and stir until fragrant, about 30 seconds.

7. Add tomato purée, brown sugar, vinegar, salt, and cheesecloth packet; stir to combine. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until thickened to the consistency of ketchup, 45 to 60 minutes.

8. 3

9. Remove cheesecloth bundle and discard.

10. Transfer ketchup to jar of a blender and purée until completely smooth.

11. 4

12. Wash and dry saucepan, then place a fine mesh strainer over top.

13. Pour ketchup in strainer and, using a spatula, push through all of the ketchup.

14. 5

15. Taste ketchup and adjust seasonings if necessary.

16. Pour ketchup into a jar, seal, and store in refrigerator for up to a month.


Nutrition Information:

Quickview
144k Calories
2g Protein
4g Total Fat
27g Carbs
13% Health Score
Limit These
Calories
144k
7%

Fat
4g
6%

  Saturated Fat
0.57g
4%

Carbohydrates
27g
9%

  Sugar
19g
21%

Cholesterol
0.0mg
0%

Sodium
340mg
15%

Get Enough Of These
Protein
2g
5%

Manganese
0.73mg
37%

Vitamin E
2mg
20%

Copper
0.33mg
17%

Potassium
556mg
16%

Vitamin C
13mg
16%

Iron
2mg
15%

Fiber
3g
14%

Vitamin A
614IU
12%

Vitamin B6
0.19mg
9%

Magnesium
35mg
9%

Vitamin B3
1mg
8%

Vitamin K
7µg
7%

Phosphorus
58mg
6%

Vitamin B2
0.1mg
6%

Calcium
53mg
5%

Vitamin B5
0.49mg
5%

Folate
17µg
4%

Zinc
0.59mg
4%

Vitamin B1
0.04mg
3%

Selenium
1µg
2%

covered percent of daily need
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