We have an embarrassment of riches, as far as blackberries go. I mentioned we made blackberry jam, and apple/blackberry butter, but so far my favourite use for them is blackberry chutney. I’m a big chutney fan, and I recommend giving this a go, even if it sounds surprising. I did find, however, that as the blackberries are very juicy, you need to simmer the fruit for much longer than the recipe specifies, so that you can get it down to a thicker chutney consistency. Chutney is best if it is left for a few months but I’ve sampled the leftovers and already it is quite delicious!