Purée = a general term for cooked food, usually vegetables or legumes, that have been ground, pressed, blended, and/or sieved to the consistency of a soft creamy paste or thick liquid.
Paste = often used for purees intended to be used as an ingredient, rather than eaten.
Coulis = most commonly used term for fruit purees. A form of thick sauce made from puréed and strained vegetables or fruits. A vegetable coulis is commonly used on meat and vegetable dishes, and it can also be used as a base for soups or other sauces. Fruit coulis are most often used on desserts.
Compote = a dessert originating from 17th century France made of whole or pieces of fruit in sugar syrup. Whole fruits are cooked in water with sugar and spices. The syrup may be seasoned with vanilla, lemon or orange peel, cinnamon sticks or powder, cloves, ground almonds, grated coconut, candied fruit, or raisins. The compote is served either warm or cold.
Chutney = a pungent relish of Indian origin made of fruit, spices and herbs.