Homemade Curry Ketchup

This homemade curry ketchup turns plain sausages into the popular German street food favorite, currywurst. With its perfect mix of sweet, tangy and spicy notes, you'll feel like you're at a food stand in Berlin while staying in your own kitchen.

I found this sauce during my trip to Germany and I've been tweaking it at home since then. Now my family asks for "German hot dog night" a couple times every month, and this sauce always gets the most attention.

Ingredients

• Vegetable oil: Gives a neutral foundation that helps the spices release their flavors
• Yellow onion: Adds gentle sweetness and richness when slowly cooked
• Spicy curry powder: The key flavor you can't swap out; go for good quality for the best taste
• Tomato puree: Creates the ideal smooth texture; pick brands without extra additives
• Balsamic vinegar: Brings depth and tang that regular vinegar can't match
• Honey: Balances the sour notes naturally; try nearby sources for interesting flavors
• Worcestershire sauce: Adds that savory kick that rounds everything out
• Salt: Brings out all the other tastes; kosher salt works best for easy measuring

Step-by-Step Instructions

Soften The Aromatics:

Warm up vegetable oil in a medium pot over medium heat until it shimmers but doesn't smoke. Toss in diced onions and cook them for 4-5 minutes, stirring now and then. They should get soft and see-through without browning, which keeps any bitter tastes away.

Bloom The Spices:

Add curry powder over your soft onions and keep stirring for exactly 60 seconds. This key step wakes up the oils in the spices, bringing out their full flavor without burning them. You'll notice it smells amazing right away.

Create The Base:

Add tomato puree and stir right away so the spices don't stick to the bottom. Mix in the balsamic vinegar, honey or sugar, Worcestershire sauce, and salt. Keep stirring until everything's mixed well.

Simmer To Perfection:

Turn the heat to low and let the sauce bubble gently for 10 minutes, stirring once in a while to stop it from sticking. It should get a bit thicker and darker. If it's too thick, just add a tablespoon of water at a time until it looks right.

Adjust Seasonings:

Give it a taste and add more curry powder if you want it spicier, more honey if you need it sweeter, or a tiny bit of baking soda if it's too tangy. The best curry ketchup has a good mix of sweet, tangy, and spicy.

Blend Until Smooth:

Let it cool down a bit, then put it in a blender or use a stick blender in the pot. Blend until it's totally smooth with no onion chunks left.

The curry powder really makes or breaks this recipe. Try different brands until you find one with just the right warmth and kick. I really like a Madras curry powder I found at a little spice shop, which has just enough heat without taking over all the other flavors.

True German Serving Style

For a real German currywurst experience, pour this curry ketchup over sliced bratwurst or bockwurst. Cook the sausage on a grill or in a pan until it's a bit crispy outside, then cut it into bite-sized chunks. Most Germans eat currywurst with french fries or a crusty bread roll, with sauce poured over the sausage and a sprinkle of dry curry powder on top for looks and extra flavor.

Making It Your Own

This basic recipe can be changed in lots of ways. Want it hotter? Throw in some cayenne pepper or a few drops of hot sauce while it simmers. Like it sweeter? Add another tablespoon of honey. For more layers of flavor, mix in a teaspoon of apple cider vinegar along with the balsamic. The great thing about making curry ketchup at home is you can tweak it exactly how you want it.

The Story Behind It

Currywurst was created in Berlin back in 1949 by Herta Heuwer, who mixed ketchup from American soldiers with curry powder. This simple street snack grew into an iconic German dish, showing post-war creativity and cultural mixing. Germans now eat more than 800 million currywursts every year, and there are even museums dedicated to this food icon. When you make real curry ketchup at home, you're connecting to this food tradition that grew way beyond its humble start.

This homemade curry ketchup is your ticket to an authentic German food adventure, easy to change up and totally delicious!

Foire aux questions sur la recette

→ What sausages pair best for this sauce?

Mild pork sausages like bratwurst and bockwurst are classic choices. They're usually grilled or fried until golden and crispy before adding the sauce.

→ Can I tone down the heat?

You sure can! Use a lighter touch with your curry powder or pick a softer curry mix. Start slow, adding bit by bit until you're happy with the level of kick.

→ How long can I keep it fresh?

This homemade sauce stores nicely in the fridge for about 2 weeks when sealed tight. Letting it sit for a day can even deepen the flavors.

→ What if I don’t have tomato puree?

Blended canned tomatoes work well, or you can try tomato sauce as a substitute. Ketchup might even do the trick, but you'll need to cut back on the sweeteners to keep the flavor balanced.

→ What’s the proper way to serve it?

Slice your grilled sausages, top them generously with ketchup, sprinkle on a little curry powder, and serve with fries or crusty bread. To keep it traditional, use small wooden forks like they do in Germany.

→ Why do you add a pinch of baking soda?

Baking soda calms down overly acidic tomatoes. Add a tiny amount slowly, tasting as you go, until the flavors are nice and balanced.