HOMEMADE CURRY MOLASSES CATSUP
Catsup, the most popular condiment at the grocery store but also filled with unnecessary ingredients such as corn syrup, sugar, sodium and many other yucky preservatives. Always check the ingredient list for your pantry items because because most of them have a large amount of added sugars even the organic and healthier versions. Also making your own catsup, salad dressings etc is much less expensive verses buying them at the store. I will be posting several more recipes for salad dressings and barbecue sauces in the next couple weeks.
This past winter my husband and I completed a month of the whole30 therefore I started making a lot of my own sauce and salad dressings that were whole30 compliant. The first catsup recipe I made was from the blog, against all grains by Danielle Walker which was delicious. Recently I bought a curry catsup from a small local company and by far it was my favorite catsup I have ever made. This catsup is slightly sweet, but also has a lot of flavor & tang that comes from the curry spices, apple cider vinegar and sorghum molasses.
If you want this recipe to be whole30 compliant or paleo, omit the molasses and add 2-4 chopped dates to the sauce while it’s simmering on the stovetop. It was still be delicious but just won’t quite as much of the molasses flavor in it. Thanks for stopping by & checking out my blog. As always, CHEERS TO A HAPPY & HEALTHY DAY!
HOMEMADE CURRY MOLASSES CATSUP
Ingredients
- 1-2 TBSP olive oil
- 1 Small onion Choppped
- 3 Large Garlic cloves Minced
- 1 TBSP Tomato Paste
- 1/2 tsp Salt
- 2.5 tsp Curry Powder, Yellow
- 1/4 tsp Allspice
- 1/8 tsp Cloves
- 1/2 tsp Crushed Red Pepper Flakes
- 1/2 tsp smoked paprika
- 1 tsp Yellow mustard
- 2 Cups Tomato Sauce or Diced Tomatoes
- 3 TBSP Apple cider vinegar
- 1/4 Cup Sorghum Molasses
Instructions
- Saute onions in 1-2 TBSP olive oil till translucent and slightly browned. Mix in minced garlic, sauté till fragrant but watch closely since garlic burns easily.
- All all the other spices and tomato paste, mix well and sauté for one minute.
- Add Tomato sauce, molasses and apple cider vinegar. Simmer uncovered or leave lid on crocked for 30 minutes or until sauce is thick like catsup should be.
- Add more salt if needed. If it isn't sweet enough for your youngsters add a small amount of maple syrup. I like my catsup tangy so I don't add any additional sweeteners.
- Allow catsup to cool for at least 15 minutes before pureeing in a high speed blender.
- Store in glass jars in the refrigerator, stays for fresh for at least one month. Any glass jars that you have sitting around in your kitchen will do, no need to go buy anything new.
- NOTE ON MOLASSES: There are a couple different types of molasses sorghum and blackstrap. Sorghum has a less bitter flavor than blackstrap and is also slightly sweeter. Hence my choice for this sauce.
Notes
- To make this recipe whole30 compliant, omit the molasses. Instead add 2-4 chopped dates to the sauce while it is simmering.
