Green chili powder is not only great if you like spicy food, it also adds colour to a dish.
Making your own chilli powders from fresh chillies is easy and will add new interesting flavours to your dishes. I love dehydrating green chilies because they not only taste great but they can be made into an amazing green chili powder that is to die for! When was the last time you saw green chilli powder at your local spice shop? You’re missing out because this green chili powder is so easy to prepare and tastes different and in some cases better to red chili powder.
What is the difference between green chili powder and red?
Good question! red chili powder is prepared using dried red chilies. There are many different varieties and heat levels.
The same holds true for green chili powder. This time around I used fresh green finger chilies but you can use whatever green chilies you like.
Each variety of green chili will give you a different flavour and heat level.
Aren’t red chilies just green chilies that are riper?
In many cases yes. Here you will use fresh green chilies. These are very fresh and the flavour is brighter than using red chilies.
How do you dry the green chilies?
If you have a dehydrator, that’s the cheapest way of doing the job. You can just place the inside and let the machine do all the work of drying them. I use a Buffalo dehydrator and love it.
If you don’t have a dehydrator, you can still make this recipe. Simply set your dehydrator or oven to 57c (135f) and dry the chilies on a backing tray for 12 hours. Then all you need to do is grind them to a powder.
How long does green chili powder last?
This will keep in an air tight container for at least three months with little loss of flavour. You could probably store your green chili powder much longer and it will still be good.
How do you use this chili powder?
Use it just like you would any chili powder. Especially if you are preparing a green salsa or green curry.
It is also great to use as a vibrant garnish when serving.
How To Make Homemade Chilli Powder
- 450g (1 lb) green finger chillies
- 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.
You do not have to use green finger chilies for this. Use what you like. Also, feel free to upscale or downscale the recipe.
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Amount Per Serving: Calories: 1Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
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.
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
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?
Tuesday 19th of January 2016
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.