Curry ketchup

It is best known as the sauce for currywurst: spoon it over sliced grilled or fried sausage and finish with a dusting of curry powder. You can also serve it with chips, burgers or grilled vegetables.

Stir curry powder into tomato ketchup, starting with about 1 teaspoon per 4 tablespoons of ketchup. Warm it gently for a few minutes so the spice blooms; add a little vinegar if you want a sharper sauce.

Not quite: curry ketchup is a sweet, tangy tomato condiment, while curry sauce is usually thinner and more savoury, and works better poured over chips or rice. Use ketchup as a dip or topping, rather than as a direct substitute in a dish that needs a cooking sauce.

Keep an opened bottle in the fridge and use a clean spoon or knife when serving it. Homemade curry ketchup should also be refrigerated in a sealed container and used within a few days.

Mix tomato ketchup with curry powder for the closest quick substitute. If you only have curry sauce, use it as a dip, but expect a less sweet, thinner result.

No. Curry ketchup is tomato ketchup seasoned with curry spices, so it has a warmer, more aromatic flavour; ordinary tomato ketchup tastes more simply sweet and tangy.

No: it is ready to eat straight from the bottle. For a warmer, fuller flavour with currywurst, heat it gently in a small pan for a few minutes, stirring so it does not catch.