No, not in the actual condiment. The two versions are merely alternate Westernized spellings of the original fish-based Chinese sauce that ketchup hails from. This proto-ketchup became popular among Western traders in the late 17th century.

As it gained traction in Europe, the sauce went through many incarnations (including a walnut-based version) before settling on the tomato goop we know and love. That’s why it says “tomato ketchup” on some bottles—it seems redundant today, but that’s only because no one goes around asking for walnut ketchup anymore.

“Ketchup” is the more popular spelling, and it became so in the mid to late 20th century. Heinz was an early “ketchup” adopter, and other big brands switched over as it gained more market share. But either spelling is technically acceptable—for example, the USDA exclusively uses “catsup.”

The words "ketchup" and "catsup" both come from the Malay word "kechap," from the Chinese word "ketsiap," a sauce made from fermented fish and brine. Pickled fish sauce may not sound all that appealing on french fries, but the Malay word "kechap" itself really only meant "taste." After the word migrated into English in the 17th century (as "catchup," still an accepted spelling), it was applied to a variety of sauces and condiments. It was only with the importation of the tomato to Europe from its native habitat in South America that what we now know as ketchup was born. Modern ketchup is made of tomato sauce, vinegar, sugar and spices

Ingland

From k'e chapwhich means, "tomato juice."
The origin of the word ketchup is from the greek word "ket" meaning red

It comes from the Indish 'katyup' for a spicy sauce

Ketchup is an English word. It may derive from a word in the Malayan language kechap, a sauce of fish origin. A Chinese word koe-chiap, also a fish based sauce, may be the earliest origin.

Preparing the Tomatoes

The basic ingredient in a homemade ketchup recipe is the tomato. To prepare the tomatoes, you can follow these steps:

*Select the tomatoes. You need at least 25 pounds of fresh ripe, not green, tomatoes to start. Green tomatoes will not be good for the ketchup, of course.

*Remove the tomato skin. Put a few pieces of tomato in a pot of boiling water for around 30 to 45 seconds. Then, plunge them in a bowl of ice water. In that way, the skin will slide right off of the tomatoes easily.

*Remove the seeds and water of the tomatoes. Cut the tomatoes in halves and remove the skin and excess water. Squeeze off the seeds and water. Squeeze the tomatoes using your hand. Afterwards, you can use a spoon to remove remaining seeds and water from the squeezed tomatoes. Drain the tomatoes. Use a colander or drainer to do it.

Processing the Ketchup

Now that the tomatoes are ready, you can start cooking the ketchup. Put the tomatoes in a large pot and let it simmer. Then, you may add these ingredients:

1 cup onion, chopped

1 clove of garlic, minced

½ teaspoon cayenne pepper

1 teaspoon black pepper

1 teaspoon salt (optional)

1 cup white or brown sugar

3/4 cup guava puree

While you are cooking the tomatoes, you may get a different sauce-pot and make seasoned vinegar that will be needed later on in the process. To do this, you need to:

Add ½ teaspoon of dry mustard and/or ¼ teaspoon ground cinnamon into a piece of cheesecloth.

Tie the corners of the cloth together in a form of a little bag and put it in a small sauce pot with three cups of apple cider vinegar.

Let it simmer for 30 minutes.

Finishing the Cooking Process

You are almost at the end of the recipe. Just follow these other steps to come up with the finished product.

Let the tomatoes and guava puree simmer for 20 to 30 minutes over medium heat.

Run the cooked mixture in a food mill or sieve.

Over low-medium heat, stir the tomato mixture frequently and add the seasoned vinegar.

Also, you can place it in a crockpot and let it cook by itself. It usually takes around 12 hours or just until it reaches your desired thickness for the ketchup.

Now, the homemade ketchup is done. Indeed, it takes a long process, but the waiting is all worth it. It is because the flavor is far tastier and healthier than any processed ketchup.

MORE INFORMATION:

Although tomato ketchup is the only ketchup most Americans know, there are numerous ketchup recipes that do not include tomatoes. The process for making Guava Pulp Ketchup would be similar to that described in another answer here, without including tomatoes.

The “fancy” designation, which you’ve probably seen on Hunt's bottles or McDonald's ketchup packets over the years, actually used to be the USDA’s highest rating for ketchup. It has (somewhat mysteriously) fallen out of use recently, though; its current equivalent is U.S. Grade A ketchup.

Ketchup can get an A, B, or C grade. To get an A, ketchup has to be at least 33 percent solid and have good color, consistency, flavor, and finish, as well as earn at least 85 points on the USDA’s 100-point scoring system.

The USDA still uses “fancy” to describe the quality of some other foods (apples can even be extra fancy), but by today’s standards, “fancy ketchup” is as meaningless as it sounds.