A mix of long green chillies and jalapeño chillies.
If you’ve been reading my blog for the past week or so, you’ll know that I am hoping to lose 50lbs in the next six months. I will do it!
In order to ensure I do, I’m developing recipes that are more exciting not because of the fat that goes into them but how all of the other healthy ingredients are prepared. One thing I will be doing a lot is drying ingredients for both presentation and flavour.
Making your own chilli powders from fresh chillies is easy and will add new interesting flavours to your dishes. I love dehydrating green chillies because they not only taste great but they add colour that isn’t seen often. When was the last time you saw green chilli powder at your local spice shop?
Although you will lose some of the vitamins when dehydrating the chillies, they are still very good for you.
I use a Buffalo dehydrator that was sent to me by my friends at Nisbets. I highly recommend getting one if you are interested in drying fruit and vegetables often. It works a treat.
You can also make this recipe using a low oven but the dehydrator makes it easier.
Start with your chillies of choice. Any will do. Be sure to wash them well.
Slice the chillies lengthwise. If you don’t like spicy powders, remove the seeds.
Place the chillies cut side up on your racks.
Here are my spicier jalapeños going into the dehydrator.
Your chillies will reduce in size by about half.
Place the dried chillies in a spice grinder or pestle and mortar. You may need to do this in batches.
Grind to a fine powder. You can mix different chilli powders.
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How To Make Homemade Chilli Powder
Ingredients
- Chillies of your choice - as many as you like
Instructions
- Slice your chillies in half and place them on racks cut side up.
- Heat your dehydrator or oven to 57c (135f).
- Allow to dry for 12 to 15 hours. The chillies must be crumbly dry with no moisture.
- Place the dried chillies in a good spice grinder or pestle and mortar until and blend until you have a fine powder. You may need to do this in batches.
- Store in an air-tight container and use within two months.
Disclaimer: Nisbets is a sponsor of my blog. They supplied the Buffalo dehydrator and Waring spice grinder I use in my recipes. I highly recommend both products. You can get more information and see their complete range here.
I use the Waring spice grinder for grinding fruit, vegetables and spices.
Linda
Wednesday 1st of June 2022
Please tell me how I can double up on your recipes. We are a family of 6 greedy curry lovers. Thank you Linda.
Caroline Toombs
Monday 6th of June 2022
Just double the ingredients but be a bit careful with the hot spices. Add those gradually to taste. Thanks Dan
steve
Sunday 17th of January 2016
I have had tried several of your recipes which were outstanding. I have now purchased your e-book and look forward to working through that. I am new to Indian food and this may sound a silly question, but what do you recommend as an affordable way to store spices? All of the jars I see are too small and the packets I am now aquiring are taking up a lot of room! Also they are not air tight so will ose flavour. C an i ask what you use and what you would suggest for a novice beginner like me?
Many thanks!
Dan Toombs
Tuesday 19th of January 2016
Hi Steve
Thank you very much for purchasing my book. With regard to spices, I keep those I use often in spice dabbas in the kitchen. They aren't expensive. Whole spices will keep longer than ground so I do have a lot of whole spices stored in an airtight plastic box in a cupboard in my garage. I usually only grind enough spice to last me a week or so. If I make more, I keep the ground spices in airtight container in the kitchen so I know I'll use them. Hope this helps.
Dan