Whether for the German favorite currywurst or simply as a delicious french fry dipper, you just can’t go wrong with curry ketchup. It’s sweet and tangy, with a yummy exotic spice undertone. Try curry ketchup with sweet potato fries. It’s really really good.
Cayenne pepper powder is the heat source here. Cayenne provides a strong medium heat (30,000 to 50,000 SHU), though it’s diluted here. Still, if spiciness is a concern, you can opt instead for a mild paprika. It’ll provide more of a simmering warmth than spiciness to this curry ketchup.
Like this recipe? You’ll love these too:
- Smokin’ Chipotle Mustard: Smoky, fiery, and tangy.
- Bloody Mary Ketchup: Chili peppers and horseradish team up.
- Homemade Hoisin Sauce: Delicious on duck, but don’t overlook it as a dipper.
- In a saucepan over medium-high heat, combine all ingredients and stir occasionally until the sauce reaches a quick boil.
- Once boiling, turn down the heat to low and allow the curry ketchup to simmer for 15 minutes.
- Remove from the heat and allow the ketchup cool for 10 minutes. Serve immediately.