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Fresh Green Chilli, also known as Hari Mirch and Pacha Milagai, adds bright, grassy heat to Indian dishes. This less-spicy option is useful when you want fresh chilli flavour with a milder kick in curries, tadka, chutneys, pickles and savoury snacks. Browse our Spices & Flavour Boosters or explore all fresh produce in Fresh Foods.
Slit a chilli and add it to Tadka with mustard seeds and curry leaves for dal or sambar. Finely chop it for coriander-and-mint chutney, blend it into green masala paste, add it to egg bhurji and sabzi, or use it in savoury fritters and pickles.
How can I reduce the heat further?
Use fewer chillies and remove the inner white membrane and seeds before cooking. Yoghurt, cream or coconut milk can also soften the overall heat of a dish.
Can I freeze green chillies?
Yes. Wash and dry them thoroughly, freeze whole or chopped, and use them directly in cooked dishes.
How do green and red chillies differ?
Green chillies generally have a fresher, grassier flavour, while ripe red chillies usually offer a deeper flavour. Heat varies by chilli type and individual pod.
