Eating chillies direct is definitely not a pleasant one. They are used as ingredients in food preparation. The use style, quantum and nature vary from person to person and area to area.
In our home we use both. When the preparation needs freshness and green taste we use green chillies. But when it is used for making stored masalas we use red chillies.
Red chillies are those which have ripened and then sundried and kept for later use. In comparison, green chillies are less ripe or tender, have more water content and more vitamin and nutrients that are lost when drying and heating.
Per uniform weight of green chillies ( of the same variety) will have more water and so less hotness of spice, and have more vitamin. The red dried one will have very less water content, more mature seeds, so hot and spice, more iron.
Both help in thinning of blood, the dried ones will have more capacity.
However as the spicy hot content is more and less fibre, the dried red chillies cause more damage to the lining of stomach and cause more burning in the lower levels.
It is not advisable to consume chillies in excess either green or red.