Mediterranean Diet Homemade Curry Ketchup
Add a bold, Mediterranean twist to your condiment game with this homemade curry ketchup recipe! Infused with heart-healthy extra virgin olive oil, aromatic curry powder, and a touch of smoky paprika, this vibrant, flavor-packed sauce transforms traditional ketchup into a gourmet masterpiece. Sweetened with just a hint of brown sugar and balanced with tangy apple cider vinegar, it’s the perfect blend of sweet, savory, and spicy. Ready in just 40 minutes, this silky-smooth curry ketchup pairs beautifully with everything from crispy fries to grilled veggies, elevating your dishes in true Mediterranean diet style. Plus, it’s easy to make, preservative-free, and can be stored for up to three weeks—perfect for keeping your meals fresh and flavorful.
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Recipe Information
Ingredients
- 2 tablespoons Extra virgin olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 6 ounces Tomato paste
- 1 cup Water
- 1 cup Apple cider vinegar
- 0.25 cup Brown sugar
- 2 tablespoons Curry powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 0.25 teaspoon Cayenne pepper
Instructions
Heat the extra virgin olive oil in a medium-sized saucepan over medium heat.
Add the finely chopped onion and sauté until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the tomato paste to the pan, stirring continuously for about 2 minutes to remove any raw tomato taste.
Pour in the water and apple cider vinegar, whisking to combine with the tomato paste.
Add the brown sugar, curry powder, smoked paprika, salt, black pepper, and cayenne pepper to the mixture.
Bring the mixture to a gentle simmer, then lower the heat to medium-low and let it cook for 20-25 minutes, stirring occasionally.
Adjust seasoning to taste, adding more salt, pepper, or curry powder if desired.
Once thickened and well-blended, remove from heat and allow to cool slightly.
Transfer the mixture to a blender or use an immersion blender in the pot to puree until smooth.
Pour the curry ketchup into a sterilized glass jar or bottle and let it cool completely before sealing.
Store in the refrigerator for up to 3 weeks, shaking well before each use.
Nutrition Facts
Calories |
634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6576 mg | 286% | |
| Total Carbohydrate | 84.5 g | 31% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 61.9 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2208 mg | 47% | |
*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.
