Moroccan Plum Chutney

For the Moroccan plum chutney, bring all ingredients to a boil in a large pot.

Reduce heat and simmer for 2-2 1/2 hours, until furrows are left when stirring slowly with a wooden spoon. (There should still be some liquid left thoughm as the chutney will continue to dry out in the jars).

Stir gently occasionally during the cooking time (being careful not to bubble it) so that it doesn’t burn.

Taste, add some more harissa if necessary, then pour into warm sterilized jars and seal them airtight.

You can use the chutney immediately, but it tastes even better after a certain resting time.

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