Fresh, slender Indian green chillies can be puréed for chutneys, thrown into stews, or eaten raw as a condiment, to add fierce, herbal heat to foods. Select chillies that are bright green, plump, and unbruised. 

India, the world's foremost consumer of chillies, uses hundreds of varieties representing a huge range of tastes and heat. The spicy peppers find their way into nearly every dish: chutneys and pickles, curries and stir-fries, even cold drinks.