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:
covered percent of daily need
