One day, Christine stumbled on an article about this classic German street food, and we instantly knew we had to try it. After some research, we formulated our first curry ketchup recipe, using a base of crushed tomatoes and apple cider vinegar and an assortment of flavorings including the unexpected standout, allspice. The result, served over bratwurst and with a side of sauteed cabbage, quickly became one of our standby dishes.
