Maynards Wine Blog

Recipe: Stone Fruit Chutney

The Chipotle Rubbed Pork Chop, one of the stars of our Fall menu, is a hearty dish featuring greens straight from our organic garden, creamy semolina, stone fruit chutney, braised kale, fried garlic, and dehydrated apples. Try it next time you dine with us, and in the meantime, enjoy Executive Chef Brian Smith’s recipe for the delicious stone fruit chutney at home!


  • 2 cups fresh apples
  • 2 cups dried apricots
  • 2 cups dried peaches
  • 2 cups dried cherries
  • 2 cloves garlic, minced
  • 1 yellow onion
  • 2 cinnamon sticks
  • 1 tsp ground glove
  • 4 cups orange juice
  • 1 cup red wine vinegar
  • 1 cup brown sugar


  1. Dice the apples, apricots, peaches, and onion, and halve the cherries.
  2. Place all ingredients in a large saucepan, and cook over medium heat until almost all liquid has dissolved.
  3. Store in an airtight container for up to seven days.