Fresh Green Chilli (Hari Mirch) – Spicy, Tangy & The Essential Heat of Indian CookingSharp, tangy, and vibrantly spicy, Green Chilli — known as Hari Mirch in Hindi and Pacha Milagai in Tamil — is the most widely used fresh chilli in Indian cooking. With its bright, clean heat and fresh grassy flavour, green chilli adds the essential spice to curries, chutneys, dals, and street food. Unlike dried red chilli, fresh green chilli brings a lively, immediate heat that is the hallmark of authentic Indian cuisine. Browse our full range in Spices & Flavour Boosters or explore all our fresh produce in Fresh Foods.Why Choose GroceryWala's Fresh Green Chillies? Fresh, bright heat — clean, immediate spice with a grassy, tangy flavour Exceptionally rich in vitamin C — one chilli provides a significant portion of your daily requirement Rich in capsaicin — anti-inflammatory, metabolism-boosting, and pain-relieving Supports digestion and immunity — widely used in Ayurvedic wellness Versatile — curries, chutneys, tempering, pickles, and street food 100% vegan, vegetarian & naturally gluten-free How to Use Fresh Green ChilliesSlit whole and add to tempering (tadka) with mustard seeds and curry leaves for dal and sambar. Finely chop and stir into Hari Chutney with coriander and mint, or blend into green masala paste with ginger and garlic. Use in Mirchi Bajji (stuffed chilli fritters), add to egg bhurji and sabzis, or slice raw into kachumber salad for a fresh heat kick.Storage TipsStore in a sealed bag or airtight container in the refrigerator — they keep well for 1–2 weeks. For longer storage, freeze whole and use directly from frozen in cooking. Wash hands after handling and avoid touching eyes.Frequently Asked QuestionsQ: Are green chillies healthy?A: Yes — green chillies are exceptionally rich in vitamin C and capsaicin. They support immunity, boost metabolism, aid digestion, and have anti-inflammatory properties. They are also very low in calories.Q: How do I control the heat level when cooking with green chillies?A: Remove the seeds and white membrane to reduce heat significantly. Use fewer chillies, or add dairy (yoghurt, cream) or coconut milk to the dish to balance spiciness. Cooking chillies whole rather than chopping also releases less heat.Q: What is the difference between green and red chillies?A: Green chillies are unripe and have a fresh, bright, grassy heat. Red chillies are fully ripe and have a deeper, more complex, slightly sweeter heat. Both are used extensively in Indian cooking for different flavour profiles.
