Fruit and vegetable processing is crucial for reducing post harvest losses that occur in developing countries like India due to negligence and lack of processing facilities. The fruit and vegetable processing and value addition is aimed at supplying consumers with safe, nutritious, sensory acceptable, wholesome food throughout the year. Due to the change in lifestyle of the people living in the cities, the consumption of processed, ready-made, and fast foods has gradually increased. Among these, sauces, chutneys, and dressings are essential components of the semi-solid food market and a very common and popular way of preserving fruits and vegetables. Sauces and chutneys are microbiologically safe products with a long shelf life mainly due to the hurdle effect of the heat, acidity, and low water activity altogether. A variety of fruits and vegetables can be utilized to make sauces and chutneys such as chilies, tomatoes, carrots, mushrooms, onion, apples, and mangoes. Sauces are culinary preparations used as adjunct to food that include ready-to-eat gravies, dressings, as well as dry mixes that can be reconstituted before consumption. Chutneys are semi-solid or liquid condiments prepared primarily from fruits, vegetables, herbs, and spices. They are typically ground or pounded into a paste, creating a range of textures from chunky to smooth. This chapter covers basic ingredients, common processes as well as recent trends in sauces and chutney manufacturing.