Red chutney scorches the mouth with garlic and chilipowder (and maybe a touch of tamarind), while the green stuff tingles the lips with green chilis, cilantro and mint.
According to my gastric guardian, I had nothing to fear from the vada (pronounced "wahda") a mixture of chunky mashed potatoes, curry leaves, cilantro, mustard seeds and other spices, dipped in a turmeric- and chili-powder-laced chickpea flour batter, then deep fried.