Kannada cuisine is generally marked by the moderate use of coconut and jaggery in almost all accompaniments. Here in the mysore chutney, these ingredients come together with a combination of dals, tamarind and spices.
A refreshing combination of coriander and coconut, the green chutney goes well with dhoklas and other snacks. In most cases, chaats are also laced with green chutney. In all, it is very versatile and can be used as an accompaniment.