When the summer heat sweeps across Southern Delaware, so do the piles of squash, golden zucchini, and yellow squash – fresh from backyard gardens and overflowing at local markets like the Historic Lewes Farmers Market. This time of year, I’m always looking for ways to turn that abundance into something versatile and special. That’s how this yellow squash and zucchini curry ketchup was born.
It’s bright, warm, and just the right balance of sweet, tangy, and savory – flavored with Jamaican curry powder, allspice, apple cider vinegar, and just a kiss of brown sugar. The squash is slowly cooked down with onion and garlic until it turns into something silky and aromatic, begging to be spooned over just about everything.
I love it on grilled chicken, sausages, or brushed onto grilled squash itself, then served with a little extra as a dipping sauce. It’s also fantastic with crab cakes, roasted potatoes, burgers, or anything hot off the grill. It’s a condiment, yes – but one that can become the highlight of the plate.
It starts with a humble vegetable you can grow yourself or buy from one of our many local farm stands. Ask for seconds – those funny-shaped squash and zucchini are perfect for a sauce
like this.
RECIPE
Yellow Squash & Zucchini Curry Ketchup
Makes about 1 to 1.25 quarts
Ingredients:
• 907 g (2 lbs / ~6 cups) yellow squash and/or yellow zucchini, diced
• 200 g (7 oz) sweet onion, sliced
• 20 g (0.7 oz / about 4–5 cloves) garlic, crushed
• 30 g (1 oz / 2 tbsp) neutral oil
• 10 g (0.35 oz / 2 tsp) kosher salt
• 75 g (2.6 oz / ~⅓ cup) brown sugar or jaggery
• 120 g (4.2 oz / ½ cup) apple cider vinegar
• 8 g (1 tbsp) Jamaican curry powder
• 1.5 g (½ tsp) ground allspice
• 1 bay leaf
• Optional: a pinch of smoked paprika or chili powder
• Water as needed to adjust consistency (about 50–100 g)
Method:
- Sweat the veggies: In a heavy-bottomed pot, heat oil over medium. Add onion, garlic, squash, and salt. Cover with a parchment cartouche or lid. Let cook slowly for 20 to 30 minutes, stirring occasionally, until soft and aromatic.
- Add spices: Stir in curry powder, allspice, and the bay leaf. Cook for 2 to 3 minutes to bloom the spices.
- Simmer: Add vinegar and sugar. Simmer uncovered for 10 to 15 minutes until slightly thickened.
- Blend: Remove the bay leaf. Blend the mixture until smooth. Add a splash of water if needed to adjust the texture.
- Taste and tweak: Adjust the balance – more vinegar for tang, sugar for sweetness, or salt for depth. Optional: a touch of smoked paprika or chili powder.
- Strain (optional): For a smoother texture, pass through a fine mesh strainer.
- Cool and store: Transfer to jars. Store in the fridge for 2 to 3 weeks or preserve longer with proper canning.
Whether you spoon it beside seafood, swirl it onto sandwiches, or glaze grilled summer vegetables, this vibrant condiment adds a depth of flavor that feels comforting and fresh. And like the best summer recipes, it begins with what’s grown close to home.
