Curry ketchup without tomatoes, also known as “Currywurst sauce,” has a rich and fascinating history rooted in post-war Germany. Its inception dates back to the late 1940s when Herta Heuwer, a Berlin street food vendor, improvised a sauce to spice up her grilled sausages. Heuwer concocted a blend of ketchup, Worcestershire sauce, curry powder, and other secret ingredients, creating what would later become the beloved Currywurst sauce.
The flavor profile of Currywurst sauce is a harmonious marriage of tangy, sweet, and spicy notes. The ketchup base provides a familiar sweetness, while the curry powder adds depth and complexity with its aromatic and slightly pungent flavor. The Worcestershire sauce contributes savory umami undertones, rounding out the sauce’s profile. The resulting taste is uniquely satisfying, making it a staple condiment in German cuisine.
Despite its humble origins, Currywurst quickly gained popularity, becoming a cultural icon in Germany. It became synonymous with Berlin’s street food scene, with countless vendors serving up the dish across the city. Over the years, Currywurst evolved from a simple snack to a national treasure, celebrated in festivals, museums, and even dedicated Currywurst stands.
Currywurst is typically served by slathering grilled or fried sausages with the flavorful sauce and sprinkling them with curry powder for an extra kick. It’s often accompanied by a side of crispy fries or a crusty bread roll to soak up the delicious sauce. The dish’s simplicity, affordability, and irresistible taste have made it a beloved comfort food for generations of Germans and visitors alike, ensuring its enduring popularity in the culinary landscape.
Curry Ketchup
Ingredients
- 1 cup apple cider vinegar
- 1 cup brown sugar
- 1 tablespoon curry powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
Instructions
- In a saucepan over medium heat, combine the apple cider vinegar and brown sugar. Stir until the sugar is completely dissolved.
- Add all the spices: curry powder, ground ginger, ground cinnamon, ground cloves, ground allspice, cayenne pepper, black pepper, and salt. Stir well to combine.
- Bring the mixture to a simmer, then reduce the heat to low. Let it simmer gently for about 20-25 minutes, stirring occasionally, until the mixture thickens to a ketchup-like consistency.
- Once thickened, remove the saucepan from the heat and let the curry ketchup cool to room temperature.
- Once cooled, transfer the curry ketchup to a clean, airtight jar or bottle.
- Store in the refrigerator for up to a month. Enjoy your unique and flavorful curry ketchup with your favorite dishes!
