This is a delicious, semi-sweet Chutney sauce, perfect for tacos or any other dishes you would like to use it on.
Quick and easy to make. You will want to make it over and over again. Perfect for a summer gathering.
Bring water to a boil in a small sauce pan.
Peel lemon and chop into small pieces. Add the lemon to boiling water and allow to simmer for about 10 minutes.
Drain peaches well and chop into small pieces. Drain the lemon and set aside. Once cooled, chop it very small.
Heat up the vinaigrette and sugar in a saucepan until the sugar has dissolved and it like a syrup.
Add the peaches and lemon. Cook for about 5 to 10 minutes.
Place sauce in a bowl and allow to cool. Mash with a potato masher until fruit is very small. Once cool, cover and place in the refrigerator.
When it's cold, stir in Greek yogurt until well combined.
I used my sauce on the Gluten Free Barbecue Eggplant Tacos wrapped in Gluten Free Chickpea Tortillas. I use the Gluten Free Zucchini Chickpea Pancakes - Vegan recipe and make it a bit thinner. I leave out the vegetables making it a tortilla/soft taco. Eggplant is smothered in Gluten Free Soy Free Homemade Barbecue Sauce.
1 cup water
1/2 lemon peeled, finely diced
1/3 cup Annie's gluten free vinaigrette
1/2 tablespoon sugar
1 container of Dole peaches drained well and diced
1 heaping tablespoon plain Greek yogurt - I used a regular spoon not a measuring spoon