Although chutneys rely on many of the same (tropical) ingredients as salsas — lime, cilantro, chile, mango, and so on — and are used the same way, as dips, condiments, dressings, and relishes, there are differences. Chutney is a bit denser, often crunchier or nuttier, and used more as a condiment than a sauce. And instead of tasting bright with acidity and chile, it’s usually a more complex combination of sweet, sour, and salty that is best described as piquant.