Green Chillies
Green Chillies(4460766265386)
Green Chillies(4460766265386)

Green Chillies

Available: In Stock


Special Features of Product:
  • 100% Organic Food
  •   100% Fresh No Chemicals
Rs 92.00
Supplement Facts
Serving Size 1-2 Adults
Servings per container 1
Amount per serving

Energy 40k cal
Protein 1.87g
fat 0.44g
Carbohydrates 8.81g
Thiamin 0.72mg
Vitamin C 143.7mg
Calcium 14mg
* Percent Daily Values are based on a 2,000 calorie diet
 

About the product

MI - 1, MI - 2, KA - 2, Arunalu, MI - Hot

Widely cultivated in the dry zone, with emphasis on the north-central province and intermediate zone

South America

Spicy, but can be consumed raw, unlike red chillies which are fiery and not for the faint of heart!

Green chillies are packed with an impressive array of chemical compounds that play an integral role in preventing disease and promoting overall good health. The alkaloid compound, capsaicin, showcases anti-bacterial, anti-carcinogenic, analgesic and anti-diabetic properties and also reduces LDL cholesterol levels in obese individuals. The vitamin C in fresh green chillies helps combat scurvy and boosts immunity, protecting you from infections.

Although chilli is largely cultivated for dry chillies, a part of the crop is harvested as green pods. Think of them as the ‘Chosen Few’. The ideal green chilli is 6-8cm long, slender and is bright green. It is also plump and unbruised, the sight of which is sure to make your mouth water. And yes, although chillies are said to be ‘hot’, green chillies can be consumed raw, canned or pickled.

Who doesn’t enjoy stuffed green chillies? Given how easy it is to make, and the obvious deliciousness, the dish is a hit at any meal. All you need are 4 long plump green chillies, 2 large mashed potatoes, 1 small onion, black pepper, 1/4 teaspoon chilli powder and cooking oil. Boil the potatoes and mash roughly. Dry fry minced and chopped onion and then add the mashed potatoes. Mix them together, seasoning with salt, black pepper and chilli powder. Let the mixture cool. Slit green chillies right down the front and remove seeds, fill with potato mixture and spear with cocktail sticks to secure filling. Deep fry till chillies look brown and crispy. Drain on kitchen paper and serve sprinkled with a little sea salt.

Supplement Facts Serving Size 1-2 Adults Servings per container 1 Amount per serving
Energy 40k cal Protein 1.87g fat 0.44g Carbohydrates 8.81g Thiamin 0.72mg Vitamin C 143.7mg Calcium 14mg * Percent Daily Values are based on a 2,000 calorie diet
 

About the product

MI - 1, MI - 2, KA - 2, Arunalu, MI - Hot

Widely cultivated in the dry zone, with emphasis on the north-central province and intermediate zone

South America

Spicy, but can be consumed raw, unlike red chillies which are fiery and not for the faint of heart!

Green chillies are packed with an impressive array of chemical compounds that play an integral role in preventing disease and promoting overall good health. The alkaloid compound, capsaicin, showcases anti-bacterial, anti-carcinogenic, analgesic and anti-diabetic properties and also reduces LDL cholesterol levels in obese individuals. The vitamin C in fresh green chillies helps combat scurvy and boosts immunity, protecting you from infections.

Although chilli is largely cultivated for dry chillies, a part of the crop is harvested as green pods. Think of them as the ‘Chosen Few’. The ideal green chilli is 6-8cm long, slender and is bright green. It is also plump and unbruised, the sight of which is sure to make your mouth water. And yes, although chillies are said to be ‘hot’, green chillies can be consumed raw, canned or pickled.

Who doesn’t enjoy stuffed green chillies? Given how easy it is to make, and the obvious deliciousness, the dish is a hit at any meal. All you need are 4 long plump green chillies, 2 large mashed potatoes, 1 small onion, black pepper, 1/4 teaspoon chilli powder and cooking oil. Boil the potatoes and mash roughly. Dry fry minced and chopped onion and then add the mashed potatoes. Mix them together, seasoning with salt, black pepper and chilli powder. Let the mixture cool. Slit green chillies right down the front and remove seeds, fill with potato mixture and spear with cocktail sticks to secure filling. Deep fry till chillies look brown and crispy. Drain on kitchen paper and serve sprinkled with a little sea salt.