Chef Ranveer Brar shares the right way to cut green chillies: ‘There is a proper technique’

Mastering the Art of Cutting Green Chillies: A Chef’s Insight

Chef Ranveer Brar shares the right – While many of us rely on a routine method for slicing green chillies, celebrity chef Ranveer Brar suggests this habit might subtly influence the flavor and heat of our dishes. In a recent Instagram post, he revealed how the way we prepare chillies can vary depending on the recipe, offering a practical tip for home cooks.

The Importance of Uniformity

Brar highlighted that green chillies aren’t all the same size. “Not every chilli is uniform in dimensions,” he noted, adding that trimming the base to standardize their shape is the first step in achieving consistency. This adjustment ensures even cooking and better control over the final taste.

“Not all green chillies are uniform in size. The first step is to trim the base to standardize their shape.”

Utilizing Trimmed Pieces

He also emphasized that the trimmed portion isn’t wasted. “The discarded end can be finely chopped and reintegrated into the filling or saved for later use, depending on the recipe,” Brar explained. This detail helps minimize food waste and adds versatility to cooking processes.

“The discarded portion can be finely chopped and reintegrated into the filling or saved for later use.”

Identifying the Cutting Side

Each chilli has a distinct flat end and a rounded base. “Every chilli features a ‘belly’ side and a ‘back’ side,” Brar said. “One is thinner, while the other is slightly thicker. Recognizing this difference is crucial before making the cut.”

“Every chilli features a ‘belly’ side and a ‘back’ side. One is thinner, while the other is slightly thicker.”

Where to Make the Slit

Once the chillies are standardized, Brar recommended slicing along the broader, rounded section. “The optimal place to slit is the thicker side of the chilli,” he advised. This technique ensures the chili’s heat and flavor are evenly distributed in the dish.

“The optimal place to slit is the thicker side of the chilli.”

Personal Preference in Seed Removal

Brar concluded that seed removal is a matter of personal choice. “Whether to remove the seeds is up to the cook,” he said. “Some prefer to do so, while others leave them intact, and both methods are acceptable.”

“Whether to remove the seeds is up to the cook. Some prefer to do so, while others leave them intact.”

This straightforward approach demonstrates how attention to small details can refine the cooking process. By mastering the technique, home cooks can enhance consistency and control, elevating the overall quality of their dishes.

About Chef Ranveer Brar

Ranveer Brar is a multifaceted Indian chef, restaurateur, TV personality, author, and actor. Known for hosting popular culinary programs and serving as a judge on MasterChef India, he began his journey after graduating from a hospitality institute in Lucknow. With nearly three decades of experience, Brar has become one of India’s most recognized figures in the culinary world, celebrated for fusing traditional flavors with contemporary methods.

Author’s Note

This article is based on user-generated content from social media. HT.com has not independently verified the claims and does not endorse them.

About the Author

Akanksha Agnihotri is a lifestyle journalist with over three years of experience. A psychology graduate, she holds a postgraduate diploma in Radio and Television Journalism from the Indian Institute of Mass Communication in Delhi, where she graduated as a gold medalist. Originally from Bhopal, the cultural capital of Madhya Pradesh, she draws inspiration from the city’s rich heritage and storytelling traditions.

Her work spans fashion, beauty, health, culture, and food, blending trends with deeper insights into human behavior. Passionate about meaningful conversations, she interviews celebrities, doctors, and designers to explore topics like fitness, mental health, and lifestyle. Her stories are crafted with sensitivity and authenticity, resonating with a wide audience.

When not writing, Agnihotri enjoys reading, planning mountain adventures, and discovering new cities. She also finds solace in bird-watching and quiet mornings spent in museums, where art and history fuel her creativity.