Oktoberfest Curry Catsup

"We had a wonderful Oktoberfest dinner earlier this month for just two of us to celebrate. I made water braised, sauteed, then finally lager braised brats with plenty of sliced onion. We served this with a side of my own Recipe #267961 and zaar Recipe #258339. For dipping brats, I made this sauce and it turned out very tasty. I had something quite similar to this on zaar, but this one is a little different. Topped the dinner with great tasting beer. This is life! Next day - brats hoagie with this sauce and they were wonderful."
 
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photo by Lalaloula photo by Lalaloula
photo by Lalaloula
photo by French Tart photo by French Tart
photo by French Tart photo by French Tart
Ready In:
10mins
Ingredients:
6
Yields:
1 1/4 C
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ingredients

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directions

  • Saute the onion in oil until it is transparent, about 2-3 minutes. Do not brown.
  • Add curry powder and paprika to onion and continue to saute for a about 1 minute.
  • Add ketchup and water to the onion mixture and simmer uncovered until sauce thickens a bit about 5 minutes. Taste and adjust the seasoning.
  • Refrigerate and serve with brats, hamburger or hot dogs.

Questions & Replies

  1. How long will the ketchup stay fresh in the fridge? I can’t wait to try as we loved it in Germany and just wanting to know how long we can use each batch. Also, I plan to make with grilled sausage but would love to hear if others have used on burgers or other ketchup friendly meals.
     
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Reviews

  1. This made for a super yummy curry ketchup! Loved it, it was so easy to make and came out delish! :) Way better than the sugar laden store-bought kind.<br/>THANK YOU SO MUCH for sharing a keeper withus!<br/>Made and reviewed for Aussie Swap February 2011.
     
  2. GREAT! I have not used mine with Bratties yet, only with egg and chips, but is is VERY good! I pureed mine after it had cooled in my blender for a smooth texture, Malcolm preferred the smooth texture to the slightly lumpy one! I plan to make a CurryWust one evening and this will be perfect! Made for the Aussie/Kiwi recipe swap #24 and Prop it Up - thanks for a wonderful recipe! FT:-)
     
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RECIPE SUBMITTED BY

You can find me reviewing book, magazine and online recipes with a name of Rinshin at eatyourbooks.com.
 
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