Curry Ketchup


  • Total Time10 mins
  • Makes1 cup
Curry Ketchup

DIY homemade ketchup recipe
Photo by John Cullen

Chatelaine Triple Tested

Curry powder adds a unique flavour twist to a classic condiment.


  • 156-mL can tomato paste

  • 1/4 cup fancy molasses

  • 1/3 cup red-wine vinegar

  • 1 tbsp brown sugar

  • 1 tsp Worcestershire sauce

  • 1 tsp Dijon mustard

  • 1/2 tsp garlic powder

  • 5 tsp curry powder

  • 1/4 tsp cayenne pepper, optional

  • 1/8 tsp salt


  • WHISK all ingredients in a medium saucepan and bring to a boil. Reduce heat to a medium-low. Simmer, stirring often (it may splatter), about 4 min. Let cool before using. It will keep well, refrigerated, up to 1 month.

Hot to make Currywurst

Try our Curry Ketchup in this easy Currywurst: Barbecue 2 bratwurst sausages, turning often, on a medium grill until cooked through, about 15 min. Slice into 1/2-in. pieces, then drizzle with Curry Ketchup.

Want more ketchup? Try our traditional Homemade Ketchup, Ballpark Ketchup or Banana Ketchup.