Curried Apricot and Tomato Ketchup

Serving Size: 8
Total Time:


  • 1 tsp vegetable oil
  • 1 tsp Madras curry powder
  • 0.25 cup sugar
  • 0.5 cup water
  • 0.5 cup cider vinegar
  • 1 large tomato, peeled, seeded and chopped
  • 0.5 cup coarsely chopped dried apricots
  • 1 clove garlic, minced
  • 1 tsp finely grated fresh ginger
  • 0.5 cup coarsely chopped onion
  • salt


1. In a medium saucepan, heat the vegetable oil. Add the onion, ginger and garlic and cook over low heat, stirring occasionally, until softened, about 10 minutes. Stir in the apricots, tomato, cider vinegar, water, sugar and curry powder. Simmer over moderately low heat until the apricots are soft, about 15 minutes. Scrape the contents of the saucepan into a blender and puree until smooth. Season the ketchup with salt and transfer to a bowl. Refrigerate until cool, about 20 minutes. Serve at room temperature or chilled.