Keto Homemade Curry Ketchup
Dive into bold flavors with this Keto Homemade Curry Ketchup, a luscious, low-carb twist on a classic condiment that's brimming with aromatic spices. Made with tomato paste, apple cider vinegar, and a medley of seasonings like curry powder, paprika, and a hint of cinnamon, this sugar-free recipe gets its sweetness from keto-friendly erythritol. The quick and easy preparation—just 5 minutes of prep and 15 minutes of simmering—yields a rich, tangy, and subtly spiced ketchup perfect for dipping or drizzling over your favorite keto-friendly dishes. With its unique blend of warm spices and refreshing tang, this keto curry ketchup is a flavorful way to elevate everything from burgers to roasted vegetables while staying true to your low-carb lifestyle. Naturally gluten-free and easily stored in the fridge, it’s a perfect make-ahead condiment that you'll find yourself reaching for again and again!
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Recipe Information
Ingredients
- 6 oz Tomato paste
- 2 tbsp Apple cider vinegar
- 0.5 cup Water
- 3 tbsp Granulated erythritol
- 1 tbsp Curry powder
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Paprika
- 0.5 tsp Salt
- 0.25 tsp Ground black pepper
- 0.25 tsp Ground cinnamon
- 0.25 tsp Ground allspice
- 1 tbsp Olive oil
Instructions
In a medium saucepan, add the olive oil and heat over medium heat.
Once the oil is warm, add the tomato paste, stirring for about 2 minutes until it begins to caramelize.
Slowly add water and apple cider vinegar, whisking to blend evenly and smoothness in the mixture.
Incorporate granulated erythritol, stirring until it is completely dissolved.
Add curry powder, garlic powder, onion powder, paprika, salt, ground black pepper, ground cinnamon, and ground allspice.
Continue stirring on medium heat until the entire mixture becomes well-incorporated and begins to simmer.
Reduce the heat to low and allow it to gently simmer for 10 minutes, stirring occasionally to prevent sticking.
Once thick enough to your liking, remove the pan from heat and let the curry ketchup cool.
Transfer your homemade curry ketchup into an airtight container and store it in the refrigerator. It keeps well for up to two weeks.
Serve as a dip or as a condiment for your favorite keto-friendly dishes.
Nutrition Facts
Calories |
304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3332 mg | 145% | |
| Total Carbohydrate | 76.9 g | 28% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 21.2 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1863 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
