Green chilies are unripe chili peppers that add a bright, grassy heat. They give Indian food a fresh, sharp kick.
- Botanical name
- Capsicum annuum (and related species)
- Family
- Solanaceae
- Part used
- Fruit
- Flavor
- Fresh, grassy, hot
- Heat
- Varies from mild to very hot
History
Chilies come from the Americas. Portuguese traders brought them to India in the sixteenth century, where they quickly replaced or joined black pepper as the main source of heat.
Where it comes from
Native to Mexico and Central and South America.
Where it is used most
Used across India, Thailand, Mexico, Sichuan China and Africa. In India, slit or chopped green chilies go into tadkas, chutneys, poha and curries.
Varieties and types
Indian green chilies range from mild Bhavnagri to hot Guntur types. Serrano and jalapeno are common alternatives elsewhere.
Flavor and how to use it
Most heat is in the seeds and white membrane; remove them for milder flavor. Slit chilies release heat gradually in a dish, while chopped ones are sharper. Wash hands after handling and avoid touching eyes.
Buying, storing and substitutes
Refrigerate in a paper-lined bag for about a week. Serrano or jalapeno can substitute.
Recipes that use it
- Aloo Gobi (Potato and Cauliflower Curry)
- Aloo Paratha (Potato Stuffed Flatbread)
- Chicken Biryani
- Classic Beef Chili
- Dal Tadka (Yellow Lentil Curry)
- Easy Chana Masala
- Easy Chicken Tacos with Fresh Salsa
- Easy Creamy Tomato Pasta
- Easy Home-Style Chicken Curry
- Easy Shakshuka
- Fresh Guacamole
- Indian Egg Curry
- Kanda Poha (Indian Flattened Rice Breakfast)
- Kung Pao Chicken
- Lemon Rice (South Indian Chitranna)
- Maafe (West African Peanut Stew)
- Matar Paneer
- Menemen (Turkish Eggs with Tomato and Peppers)
- Pad Kra Pao (Thai Basil Chicken)
- Palak Paneer (Spinach and Paneer Curry)
- Paneer Butter Masala
- Pico de Gallo (Fresh Salsa)
- Rajma Masala (Kidney Bean Curry)
- Rava Upma (South Indian Semolina Breakfast)
- Sheet-Pan Chicken Fajitas
- Spaghetti Aglio e Olio
Photo credit: Engin Akyurt on Pexels.