In Chettinad food, the most important spices used are whole red chillies, and sombu (fennel seed) pattai (cinnamon), lavangam (cloves), bay leaf, karu miLagu (peppercorn), jeeragam (cumin seeds), and venthayam (fenugreek).
I learnt this chutney from my mother in law. As she hails from chettinad region , i learnt many recipes from her after my marriage. This Vadhaki Araitha chutney is the best combination with Idli, Dosa, Adai, Wheat Dosa etc.