Curry Ketchup Recipes – Authentic German

german curry ketchup recipes

Curry Ketchup Recipes are very popular in Germany like the famous Currwurst (curry sausage).  How did it start?
It started when the German lady Herta Heuwer served it on September 4, 1949 at her street booth in Berlin, at the corner Kant/Kaiser Friedrich Strasse in Charlottenburg.  It was not the sausages that made this lady famous, it was her special curry ketchup. In 1959 the given name “Chillup” was under copyright and Herta opened her first store which was open day and night and employed up to 19 ladies serving Currywurst. The big company Kraft tried to buy the recipe from her but Herta did not sell it. Since 2003, and at the same location, you can find a plaque honoring her.

The curry ketchup comes with a Bratwurst that is sliced in 1 inch thick pieces. Traditionally served with French fries or just with a roll. Happy Cooking!

Recipe 1: Ingredients

250 g tomato paste or concentrate
125 ml water
125 g sugar
30 g curry powder
½ cup pickles liquid– pref. German Pickles such as Salt-Dill Pickles
salt and pepper to taste

Cooking Instructions Curry Ketchup Recipes

– Heat water and dissolve sugar.
– Combine tomato concentrate and all other ingredients with water, bring it to a brisk boil.
– Fill the warm ketchup in wide neck bottles or jars, keep it in fridge up to about 4 weeks.

currywurst recipes

Recipe 2: Ingredients

3 tbsp curry powder
1 tbsp sunflower oil (taste neutral oil)
1 tbsp (or to taste ) Cayenne pepper or chili powder, depending how spicy it should be
100 ml Coke
100 ml orange juice
350 ml pure tomato ketchup, natural or organic

How to Make Ketchup- Go to the RECIPE
german ketchup recipe

Cooking Instructions Curry Ketchup Recipes

– Mix curry powder with the oil in a pan and heat it but watch out that it won’t become too hot, the curry powder will become bitter.
– Add cayenne pepper or chili powder, mix it well, then add coke very slowly so it won’t overflow.
– Let sauce simmer for while until it has significantly thickened, then add orange juice.
– While stirring continuously, let simmer for 2-3 more minutes, then add the tomato ketchup and mix it very well.
– Let cook for another 2-3 minutes.
– Spice with salt, pepper to taste and if you like with some more curry powder.

Best for 1 week –  Keep in fridge.

Serve it over the sliced sausage and before adding the ketchup sprinkle some curry powder over the sausage pieces.
Tastes awesome with steaks or any barbecue meat.

Facebook Comments