Indian-Spiced Ketchup

  • prep time10 min
  • total time 100 min
  • serves 1

Open traditional ketchup up to amazing South Asian flavours with this easy recipe.

Makes 1 cup (250 mL) jar.

Courtesy of Tamara Green of The Living Kitchen.

3 Ratings
Directions for: Indian-Spiced Ketchup


2 Tbsp grapeseed oil

1 small onion, chopped

2 cloves garlic, minced

1 tsp ginger, minced

2 Tbsp molasses

3 Tbsp maple syrup

¼ cup apple cider vinegar

1 Tbsp tomato paste

1 28-oz can tomato purée

1 tsp sea salt

½ tsp garam masala

¼ tsp ground cumin

1 pinch cayenne


1. Place a saucepan on medium heat. Add oil, chopped onions and after sautéing for 1 minute add the garlic and ginger. Add the garam masala, cumin and cayenne to toast up the spices with the onion, ginger and garlic.

2. Once the garlic, ginger and onion have become fragrant but not browned, add the remaining ingredients and bring to a simmer.

3. Simmer on low heat for about 1 hour. Stir every once in a while.

4. Once the ketchup has reduced, purée it with an immersion blender or in a blender. Store in an airtight jar in the fridge. The ketchup will last for 3 weeks.

See more: Indian, Side, Tomatoes


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