The range includes curds, conserves, marmalades, jellies, chutneys and relishes made in small batches. Chapatis go well with curries, dry sabjis, chutneys or dal. Different chutneys impart a sweet, tangy or spicy flavour. Sambar and coconut chutneys are the standard accompaniments for medu vadas. It may be accompanied by chutneys and sauces. Dishes are accompanied by pickled fruits or vegetables, chutneys, and sambols. They can be made into compotes, or added to hollandaise, chutneys and curries. They are used in making pickles in south India and chutneys in north India. Side-dishes include pickles, chutneys and "sambols". Side-dishes include pickles, chutneys and "sambols" which can sometimes be fiery hot. A combination of coriander and tamarind chutneys is often used as garnish. Batata vada is typically served very hot with green chillies and chutneys of various types. The restaurants serve different types of curry dishes, including fish, chutneys, and other halal dishes. Dinner is usually curry, rice with some chutneys. It is generally accompanied with one or more chutneys and a green chilli pepper.