Fig Jam and Lime Cordial

We’ve just started making chutneys and pickles – this was one of our first.  I wasn’t actually intending to make any more, as I still had half a dozen jars from the last batch, but when I spotted an 8kg box of firm, if oddly shaped eggplants at the markets for $5, I couldn’t resist.  I split the box with Pete D and Maude, which still left me enough to do a double batch of this recipe.

Based on a recipe from Jams and Preserves by Murdoch Books.

• 800g (1lb 10oz) eggplant (about two large), cut into 1cm (½”) cubes
• 4 cloves garlic, chopped and peeled
• 50g ( ½oz) fresh ginger, chopped
• 2 red chillies, chopped
• 100-125ml (½ cup) vegetable oil
• 1 onion, chopped
• 1 Tbsp ground cumin
• 1 tsp fennel seeds
• 1 Tbsp ground coriander
• ½ tsp ground turmeric
• 250ml (1 cup) white wine vinegar
• 160g (²/₃ cup) white sugar
• 1 tsp salt (if required)
• 1 Tbsp salt, additional, for salting the eggplants

1. Put the eggplant in a colander over a bowl and sprinkle with 1 Tbsp salt.  Leave for at least 20 minutes (I left if for over an hour) to drain the bitter juices out.  It helps if you put a weight on top of the eggplants as they’re draining, but it’s not necessary.

2. Once the juices have drained out, rinse the eggplant well in a large bowl of cold water and pat dry with paper towels or a large teatowel.

3. Chop the garlic, ginger and chilli in a food processor or blender, adding a little water to make a paste.  Add all the spices and blitz briefly to blend.

4. Heat the oil in a large pan, add onion and cook for a few minutes until soft, then add the garlic ginger spice paste.  Cook, stirring for another minute, then add the eggplant and cook for 5 – 10 minutes or until the eggplant has softened.

5. Add the vinegar, sugar and 1 tsp salt, if necessary, and stir to combine.  Cover and simmer gently for 15 minutes, or until soft.

6. Spoon into sterile warm jars. Pour boiling water over the tines of a fork , and use it to remove any air bubbles (you might not be able to get them all).  Screw on the lids, then boil the sealed jars in a hot water bath for a minimum of 10 minutes, making sure the water covers the lids by at least  2.5cm (1″) .

Leave the jars for a couple of weeks to allow the flavour develop.  Once open, the pickle should keep in the fridge for up to six weeks. You can also puree the contents of the jar to make a wonderful eggplant dip.

This is traditionally served with curries, but I’ve developed a passion for it with couscous and blue cheese – a bizarre combination, I know, but one I find oddly addictive!