Spicy Indian Ketchup

A spicy and tangy homemade ketchup with an Indian twist!

This Indian ketchup is inspired by a friend’s tomato curry. Please check out the post for the delicious recipe.

To make the ketchup, I cut the recipe in half, omitted the yogurt, and added molasses and vinegar to give it a characteristic ketchup flavor.

How to Make Indian Ketchup

First, start with simple ingredients like tomatoes, onions, ginger, garlic, and Indian spices. Then for heat, use either a fresh green chili or dry red chili powder. For extra hot ketchup, use a little of both!

Sauté the aromatics until golden and then stir in the spices, heating them until they bloom or become fragrant.

Next add the tomato paste, followed by the tomatoes. Everything gets cooked down until the sauce becomes thick and chunky.

Finally, add in garam masala and salt. Allow the mixture to cool and then puree it in a blender or use a hand-held blender.

Now it’s time to stir in molasses and vinegar. I prefer a tangier ketchup, but you might want something sweeter. Adjust these ingredients to your preference.

If it’s still not sweet enough, add in honey, maple syrup, or corn syrup. Basically, use any liquid sweetener so it dissolves easily into the ketchup. You can also add a few spoonfuls of water at this point to thin it out if so desired.

The ketchup will last in the fridge for several days, but I prefer to freeze it in tablespoon portions in an ice cube tray since we don’t eat it on a daily basis.

Enjoy With:

Here are some more Indian condiments to try

Homemade Curry Simmer Sauce
A velvety smooth curry sauce made with rich coconut milk and fragrant Indian spices.
Check out this recipe
Curry simmer sauce and chicken in pan.
Kerala Coconut Chutney
A sweet and savory chutney made with coconut, chilies, onion, and ginger–the perfect accompaniment to dosa, idli, or rice!
Check out this recipe
Small bowl south Indian coconut chutney with red chilis and curry leaves.
Tomato Cucumber Raita
This popular Kerala condiment is served at almost every Indian function!
Check out this recipe
Joby's Test Kitchen bowl of yogurt tomato raita.

Joby's Test Kitchen small jar of spicy Indian ketchup.

Spicy Indian Ketchup

Joby’s Test Kitchen
Spicy ketchup with an Indian twist!
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 55 minutes
Course Appetizer
Cuisine Indian
Servings 1 cup


  • 1 tsp oil
  • ¼-⅓ small onion, diced
  • ½-1 tsp minced ginger
  • ½-1 tsp minced garlic
  • ½-1 small green chili, optional
  • ½ tsp ground cumin
  • ¼-½ tsp red chili powder
  • ¼ tsp paprika, optional
  • tsp turmeric
  • 1-2 tbsps tomato paste
  • 1 cup (224g) tomatoes, diced
  • ¼ tsp salt or as desired
  • ½ tsp garam masala
  • 2-3 tbsps molasses
  • 2-3 tbsps apple cider vinegar
  • few tbsps honey, maple syrup, corn syrup (optional, add if ketchup is not sweet enough)
  • water (to thin it out if needed)


  • Heat oil in pan. Add the cumin and heat for 10 seconds. Then add the onion, ginger, and garlic, and green chili (if using). Cook for 5-8 minutes or until the onions cook down.
  • Next add the turmeric and red chili powder (if not using green chili). Stir and cook 30-60 seconds.
  • Finally, add the tomatoes and mix well. Cover and simmer for 15-20 minutes.
  • Add salt and garam masala, and cook for another 5 minutes. Take off heat and let cool about 20-30 minutes. Puree in a blender or with a hand-held blender. Stir in molasses and vinegar, adjusting both according to taste.
  • Add water to thin it out and reach desired consistency. This ketchup will last in the fridge for several days, but I prefer to freeze it in tablespoon portions (i.e. in an ice-cube tray).
Keyword condiment, garam masala, ketchup, molasses, tomatoes

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