Garam masala chilli curry ketchup
Servings:
6 people
This is a great cross over from standard ketchup that doesn’t go quite as far as a “curry sauce” yet packs some punch and lubricates the creativity – excellent with venison kebabs on the BBQ, venison meat balls or stirred into some leftover venison stew to zing it up a little.
Ingredients
Garam Masala
- 2 tbsp coriander seeds
- 2 tsp green cardamom
- 1/2 tbsp cumin seeds
- 1 3 inch cinnamon stick
- 1/2 tbsp cloves
- 1/2 tbsp black pepper corns (or Indian long peppercorns)
- 1 tsp fenugreek seeds
Chilli curry ketchup
- 1 tin good quality chopped tomatoes
- 2 tbsp garam masala
- 2 tbsp soft light brown sugar
- 2 tbsp cider vinegar
- 2 tsp chilli flakes or 1 tsp of Kashmiri chilli powder
- 1/2 tbsp ground turmeric
- 1 tsp ground ginger
- 1 clove of garlic, finely grated
Instructions
For the Garam Masala
- Toast all these in a dry frying pan then blitz to a coarse powder in a jug blender. Stick it in a jar or tub and use it on all sorts of things!
Garam masala chilli curry ketchup
- Place everything in a saucepan and bring to a simmer.
- Blitz to a smooth consistency in a jug blender or using a blender. Correct the seasoning as required and then allow to cool.
- Store in a tub or jar in the fridge for up to 4 weeks – it’ll probably all be used up before then!
Recipe Notes
It takes very little time to make your own garam masala and it is SO much better than the shop bought stuff, but it’s up to you.
This is a great cross over from standard ketchup that doesn’t go quite as far as a “curry sauce” yet packs some punch and lubricates the creativity – excellent with venison kebabs on the BBQ, venison meat balls or stirred into some leftover venison stew to zing it up a little.
Ingredients
Garam Masala
- 2 tbsp coriander seeds
- 2 tsp green cardamom
- 1/2 tbsp cumin seeds
- 1 3 inch cinnamon stick
- 1/2 tbsp cloves
- 1/2 tbsp black pepper corns (or Indian long peppercorns)
- 1 tsp fenugreek seeds
Chilli curry ketchup
- 1 tin good quality chopped tomatoes
- 2 tbsp garam masala
- 2 tbsp soft light brown sugar
- 2 tbsp cider vinegar
- 2 tsp chilli flakes or 1 tsp of Kashmiri chilli powder
- 1/2 tbsp ground turmeric
- 1 tsp ground ginger
- 1 clove of garlic, finely grated
Instructions
For the Garam Masala
- Toast all these in a dry frying pan then blitz to a coarse powder in a jug blender. Stick it in a jar or tub and use it on all sorts of things!
Garam masala chilli curry ketchup
- Place everything in a saucepan and bring to a simmer.
- Blitz to a smooth consistency in a jug blender or using a blender. Correct the seasoning as required and then allow to cool.
- Store in a tub or jar in the fridge for up to 4 weeks – it’ll probably all be used up before then!
Recipe Notes
It takes very little time to make your own garam masala and it is SO much better than the shop bought stuff, but it’s up to you.
