Joy the Baker

Homemade Curry Ketchup

July 10, 2012


I’m a big fan of lists.  Grocery lists.  To-do lists.  Not to-do lists.  To-read lists.  Covet lists.  I-totally-want-to-drink-that lists.  I’m-jealous-of-your-hair lists.  Wake-up-early-and-change-the-world lists.  Sweep-the-dang-kitchen-floor lists.

My favorite, and most recent list is the Summer Bucket List:  a dreamy list of things I want to do while the sun (and I) stay up late.  Do you have one of these lists?  ooh I hope so!  Tracy and I have talked about our Summer Bucket List on the Joy the Baker Podcast (are you hip to that yet!?).  Here’s a peek at the Bucket List happenings:

- Go on and Get Crafty!

- Walk around New York City like I know what’s up!  Sometimes this is hard for a California girl… but I’m totally doing it riiiight now!

- It’s time for a public dance spectacle.  Oooh ya.  It’s real.  As soon as I learn some moves I’m doing this!

- Eat too many hotdogs, in a pool, wearing floaties, during sunset.  Sounds like the weirdest, most romantic eating contest ever.  Awesome.

- Beach bonfire.  With a trampoline. Does this only happen in The Big Lebowski?

Also on my list: Make Homemade Ketchup!  It’s happening!


Yes… you can totally buy ketchup at the grocery in a squeeze bottle.  Pffft.  It’s so satisfying to make and majorly easy to customize.  Buck-it!  It’s summer!


Ketchup starts with onion, garlic, and spices.

Did you know that ketchup has so many spices in it?  Heck yes!  A good base to start with is clove, allspice, mustard powder, and smokey paprika.

As a kick in the pants, I added a big bit of yellow curry powder!


Other ketchup heavy-hitters are:  crushed canned tomatoes, vinegar, brown sugar, and tomato paste.  It just needs a good boiling.  About an hour of slow boiling turns this mixture into a luscious ketchup creation.


I like to blend the ketchup with an immersion blender and strain it through a fine mesh strainer.

No seeds and super smooth!

… Just look at this!  This is inappropriately exciting.


The presence of ketchup really just means one thing:  FRENCH FRIES!!!  You best believe I’m showing you how to make these little fried potato gems on Friday.  Get your ketchup going in preparation.  It’s totally a weeknight activity.

The curry in this ketchup lends a subtle yet really enticing flavor to the mixture.  It’s sweet and round, has just the right amount of acid, and the combination of clove, mustard, paprika, and curry really just knows how to work.  I love that I can boil this in my kitchen.  It feels like magic.

I hope you’re inspired to make this!  We have fries in our future!

Homemade Curry Ketchup

makes about 3 cups

recipe adapted from What’s Gaby Cooking and Saveur

Print this Recipe!

2 tablespoons olive oil

1 medium onion, chopped

1 clove garlic, minced

1 tablespoon tomato paste

1 teaspoon salt

1 tablespoon ground yellow curry

1 teaspoon ground mustard

1/2 teaspoon smokey paprika

big pinch ground cloves

1/4 teaspoon ground allspice

1/2 teaspoon crushed red pepper flakes

1 28-ounce can crushed tomatoes with juice

1/2 cup brown sugar

1/4 cup apple cider vinegar

Place oil in a medium saucepan, over medium heat.  I used a 3 quart sauce pan and it seemed like the perfect fit.  Saute onions until they are transparent, tender, and begin to brown, about 6 to 8 minutes.  Add the garlic and cook for about 1 minute more.  Add the tomato paste, salt, and all of the spices to the pan.  Stir until the tomato paste is evenly distributed, and the spices are fragrant, about 1 minute.  Add brown sugar, vinegar, and crushed tomatoes.  Stir to combine.

Let mixture simmer over low heat for about 45 minutes.  Mixture will thicken to a ketchup consistency.  Stir occasionally.

Remove pan from heat, and use an immersion blender to blend to the chunky ketchup smooth.  If you don’t have an immersion blender, you can carefully place the warm ketchup in a regular blender to blend smooth.  Just be sure to leave the blender lid slightly ajar so the warm contents don’t burst.  After using either an immersion or regular blender, strain ketchup through a fine mesh strainer into a clean bowl.  This will remove any unwanted seeds.

Taste and adjust seasoning as necessary.  Store ketchup in glass jars in the fridge.  Ketchup will last for up to 1 month in the fridge!

110 Comments Add A Comment

  • I always pondered the idea of making ketchup at home. I never did it just because of laziness. Your recipe looks really really good and those French fries….awwww…

  • Yes! I need this in my life & tomorrow it’s happening. I may even make some for my girlfriends i’m visiting this weekend! Thanks Joy!

  • I’ve made homemade mustard, salad dressing, nut butter…but ketchup is a condiment I haven’t tackled yet. Yet. Because now I want to after seeing how glorious yours looks!

  • You are too cool. Let’s have a french fry party.

  • this looks delicious and totally do-able! i had a curry ketchup in berlin last november and i cannot find the brand of it anywhere! it was sweet, and thicker than ketchup, but definitely ketchup based. just added this to my bucket list :)

    i just started my own blog, it would be the greatest if you checked out my site!

  • I got some at a food swap I think the person put a touch of cinnamon in it. It was amazing. Also, after listening to that podcast, I think you should see the movie “Damsels in Distress” the girl’s dream is to start an international dance craze. Boom boom Pow!

  • That looks pretty scrumptious. I had some rather disappointing store-bought ketchup today… should really look into making my own!

  • Ahhh! Curry and tomatoes were totally made for each other.

  • made homemade ketchup (not a huge fan of it) this summer and totally love the mix of tomatos and rhubarb

  • oh man… curry ketchup is my FAVORITE. on a hot dog with good mayo and some chopped fresh white onion… holy crap on a cracker it’s good. first had it in Nijmegen, the Netherlands, and the Dutch are really onto something. every time our friends come back to the states, I beg them to bring me a bottle because it’s SO.GOOD.

    now I want a hot dog. and it’s 11:40 pm. eff.

  • duuuuuude. that’s awesome. i made a balsamic ketchup last week for the 4th and still have some left. YUM. i’ll give the curry a whirl next time ;).

  • Oh man, I can’t wait to try this. Thanks for posting. I love the idea of having fresh, homemade condiments in my fridge instead of bottle upon bottle of preserved ones.

  • Yes! I’ve been waiting for this post since I saw your Instagram sneak peek. Def making this soon! Also, I’m strangely reminded of Da Dip by Freak Nasty. So not the same thing, I know, but would dancing around eating fries and this ketchup be so wrong? I think not. Bucket list! :)

  • Joy, I live to dip. I think we need more spicy sauce in the world. Thank you for adding one more worthwhile dipping sauce to the world. I can’t wait to try it.

  • Will definitely have to make this for my bf :) he loves ketchup in all forms and this looks delicious. Can’t wait to see the french fries installment! I love lists (especially fun summer ones)… don’t forget your oat sodas and white russians to accompany the beach bonfire/trampoline combo :)

Leave a Reply

17 trackbacks
  • […] This recipe was inspired by Joy a Joy the Baker and her Homemade Curry Ketchup. […]

  • [...] followed this recipe. And love it. It will be good on so many things! And, if you don’t want to make your own [...]

  • [...] You guys. I have actually processed and put up almost all of the tomatoes that came out of the garden this year. This is MAJOR. I typically get so overwhelmed with the produce that some of it (okay, a lot of it) goes to the chickens. But this year, I’ve been on the top of my game with a new tomato recipe for each giant basket that ends up on the counter. We’ve done tomato puree, roasted tomato sauce/soup and this homemade honey ketchup so far. I was a little weirded out by homemade ketchup before (why give up my Heinz?), but the last mountain of tomatoes had me thinking otherwise. I think I was most afraid that I wouldn’t like the consistency or it wouldn’t taste enough like ketchup and all the work would be for nothing. Wrong-o. Homemade ketchup is so worth it. My favorite part was using honey in the recipe instead of white sugar. I was the little girl at McDonalds who dipped her McNuggets into ketchup AND honey. What better way to satisfy my tendencies than to just add honey into the mix in the first place? Stroke of genius, I tell ya. And who knew that the spices are what make ketchup taste like ketchup? I had no idea that cloves, cinnamon and celery seed were behind that classic ketchup taste. Kudos to you, “spices.” You never get enough recognition on those food labels. This recipe is ready for canning or freezing, whatever you fancy. As you can imagine, it takes a lot of tomatoes to make a small amount of ketchup, so this recipe is best left for those of us who are searching for ways to use up our garden excess. If you’re looking for a less labor/time intensive homemade ketchup recipe, check out Joy the Baker’s Homemade Curry Ketchup. [...]

  • [...] is that it tasted damn good on my fries and burger. Then my life changed for the better. I found this recipe on Joy the Baker’s blog and thought that it sounded pretty good. Curry Ketchup huh? Well, I [...]

  • [...] was that it was one of our friends who we recently had over for Gourmet Club and someone made a homemade curried ketchup (it was amazing!) But after texting all of them and our family members, no one had any idea what we [...]

  • [...] any kind of ketchup but curry ketchup – a recipe I adapted from one of my favorite people: Joy The Baker. But, keeping with the theme of everything I make, I substituted the regular sugar she used for [...]

  • [...] I found this post on joy the baker (a really great food/life blog, her posts are funny AND they make you hungry.. just saying) and it [...]

  • [...] my dislike for ketchup, it would be fun to make my own some day. Joy the Baker’s Homemade Curry Ketchup seems like a good place to [...]

  • [...]  Joy the Baker posted a recipe for Curry Ketchup that I need to learn to make for my [...]

  • [...] Homemade Curry Ketchup from Joy the Baker: Unfortunately, Joy does NOT live in SF, so there’s no chance of me just running into her while out and about on culinary adventures. My friend Rachel met Joy when she came to the city do a book signing and said she’s just as fun and open as she seems in her blog, so I do hope that someday when I convene all of my favorite people in one room (any ideas on how I can make this happen?) Joy is able to join us. And that she brings a jar of this ketchup. It’s so good, I ate it straight from the bowl last night after we finished slathering it on our burgers. I love the depth of flavor and that the heat builds rather than smacking you in the face. And even though condiments always seem intimidating, making ketchup from scratch is really not that hard. [...]

  • [...] teha ühed mõnusad kodused friikartulid, et neid siis koduse ketšupiga [...]

  • [...] Joy’s summer bucket list. Make your own summer bucket list, and then do it. And surprise no one by doing [...]

  • [...] It’s possible that by now you’re asking yourself this question:  is it really worth it to make my own fries, or should I just go to McDonald’s?  Only you have the answer to that question.  I will tell you this:   most everything good takes tiiiiime.   These fries are no exception.  They’re bonkers delicious and so satisfying to fry up and eat hot out of the oil.  Frying my own French Fries helped my appreciate (and totally not binge eat) really good fries out in the world.  They take time, a bit of sweat, and a generous amount of salt and homemade curry ketchup. [...]

  • [...] I came across this lovely recipe of curry ketchup and then when i skimmed through the GoodFood India magazine again a ketchup recipe, now if that is [...]


homemade decadence

The Web Series



Brown Butter Banana Bread with Rum and Coconut
Sweet Corn Pancakes
Roasted Apricot Breakfast
Strawberry Rhubarb Crumb Pie
Ham and Cheese Puff Pastry Pie
Creamy Pumpkin Pie Bars
Homemade Hot Dog Buns
The Ultimate Club Sandwich
Peanut Butter and Pickle Sandwich

Joy, Recently

Sausage, Cheddar and Grits Frittata
Roy Choi’s Furikake Kettle Corn
Apple + Fennel with Pistachio + Apricot
Let It Be Sunday (+Monday)
Fall 2014 Cookbooks!
Baking Bootcamp: Apple Pie Biscuits
Beer Brownies
Let It Be Sunday
Oatmeal Cookie Granola