Monday, July 8, 2013

Definitions: Puree, Paste, Coulis, Compote, Chutney

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.



  1. Thank you so much for clarifying! I had no idea prior to reading your blog what the difference was among all these things, even though I make at least one of these on a daily basis.

    In fact, I love your whole blog. You've got simple, mouth-watering recipes presented in a fun, no-bullshit way. I've already been through half of your posts in the last 15 mninutes! Great job!


    1. Thanks so much for reading and for your feedback!

  2. Thanks so much i only knew what a culis was but i didn't know how to spell it

  3. I used to explain a coulis to customers as one step finer than a puree.

    If you pureed raspberries of strawberries, the puree would have seeds, if you then forced that puree through a fine chinois, you ultimately end up with little more than fruit/vegetable liquified pulp/essence. Hence a coulis.