How to store Green Chilies for longer time, is one typically question that pops in our head the moment we buy a big batch. Green Chili, is one of the important ingredient in most South Indian cooking. Even though, red chili powder can be an immediate substitute, it won’t match the taste of fresh chilies. Also, Its quite hard to find Green chilies during winter and I always resort to this method of storing which is fail proof and keeps an uninterrupted supply throughout the year!
What kind Chili Peppers can I store?
You may store any kind of fresh chili peppers using this method of storing. Indian variety of Green Chilies, Jalapeno, Serrano, Thai Red Chili Peppers, Anaheim, Ghost Chili etc.
How to store Green Chili for a very long time?
Green chilies have a short shelf life. Fresh chilies can survive for few days at room temperature, refrigeration can extend to a month the most and freezing can keep them good for more than 6 months.
I have already shared a post on How to store fresh Curry Leaves for months
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How to Store Green Chilies for Months
Ingredients
- 1 kg Fresh Green Chilies or any variety
Instructions
Prep Work
- Remove stalks from Chilies.
- If the flesh underneath the stem looks pale white with no damage then its a healthy fresh Chili. Reserve these!
- Discard the rotten and mushy chilies.
- Separate the ones with mild damage, bug / insect bite etc
- Chop off the damaged area and discard. Use the good portion within next few days.
- Take the reserved healthy chilies in a colander and rinse thoroughly to remove any dirst or mud.
- Spread them over a clean kitchen towel or paper napkin to air dry.
- Wipe out any trace of water before storing.
- Bag a small portion of the chilies in an air tight tub or plastic bag along with a paper towel. This will help to keep them moisture free.
- Press to remove any air and seal it. Store in your refrigerator for up to a month.
- To keep it longer, freeze them freezer safe tubs or ziploc bags.
Other Methods
- You may grind it along with Ginger Garlic Paste using oil to extend life.
- You can make a thick paste by blending it with oil and then freezing them in ice trays. Then remove the cubes and store in freezer friendly tubs or bags and use as needed.
- Frozen whole chili tends to turn soft and kind of blends when used in curries and gravies and gives almost the same effect as paste. Chopping , mincing, blending method takes time and you can rather freeze them whole to save time and also its less messy.
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