Paleo Homemade Curry Ketchup
Elevate your condiment game with this irresistible Paleo Homemade Curry Ketchup, a flavor-packed twist on traditional ketchup that's both wholesome and bold. Featuring a rich blend of tomato paste, honey, and apple cider vinegar, this recipe achieves the perfect balance of sweet and tangy. The addition of aromatic curry powder, garlic, onion, and a hint of warming cinnamon sets it apart, delivering a uniquely spiced profile that pairs effortlessly with everything from crispy sweet potato fries to grilled meats. Ready in just 30 minutes, this recipe is paleo-friendly, refined-sugar-free, and crafted with pantry staples, making it both healthy and convenient. Plus, it’s easy to store and perfect for meal prep, lasting up to two weeks in the fridge. Say goodbye to store-bought ketchup and indulge in this homemade classic that’s brimming with bold flavors!
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Recipe Information
Ingredients
- 6 ounces Tomato paste
- 3 tablespoons Apple cider vinegar
- 1 cup Water
- 2 tablespoons Honey
- 1 tablespoon Curry powder
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Cayenne pepper
- 0.25 teaspoon Ground cinnamon
Instructions
In a medium-sized saucepan, combine the tomato paste, apple cider vinegar, and water. Stir the mixture until well-blended.
Place the saucepan over medium heat and let the mixture come to a gentle simmer.
Add honey, curry powder, garlic powder, onion powder, sea salt, black pepper, cayenne pepper, and ground cinnamon to the saucepan. Stir until all the ingredients are fully incorporated.
Reduce the heat to low and let the ketchup simmer gently for 20-25 minutes, stirring occasionally. This will allow the flavors to meld together and the ketchup to thicken slightly.
Once cooked, remove the saucepan from the heat and let the ketchup cool before tasting.
Adjust seasoning, if necessary, by adding more salt, honey, or curry powder according to your preference.
Transfer the cooled curry ketchup into a clean airtight container or jar.
Refrigerate for at least an hour before serving to allow the flavors to develop further. The curry ketchup can be stored in the fridge for up to two weeks.
Nutrition Facts
Calories |
300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.0 g | 1% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3318 mg | 144% | |
| Total Carbohydrate | 72.5 g | 26% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 55.5 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1849 mg | 39% | |
*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.
