Home-made Green Chilli Powder
Prep time
Total time
Green chilli powder is one of those ingredients you'll hardly ever see in the shops - so just make your own! Packing a vibrant, spicy punch, try this Home-made Green Chilli Powder in your dehydrator.
Author: Alison Murray @ Om Nom Ally
Recipe type: Seasonings
Cuisine: Dairy-free, Egg-free, Gluten-free, Nut-free, Soy-free, Raw, Vegan.
Serves: ½ cup
Ingredients
- Long green chillis (at least 5)
- Dehydrator
- Spice grinder
Instructions
- Wash and dry your chillies, cut off the green caps and slice in half if you prefer. Do not de-seed chillies.
- Lay chillies on dehydrator sheets and dehydrate at 125F/52C for 8 - 12 hours or until completely dry. Alternatively, dehydrated at 104F/40C for 12-16 hours for raw powder.
- Roughly chop dehydrated chillis and blitz in a spice grinder one by one. Store in small sealed jars in a cool, dark place and use within 6 months for maximum freshness and potency.
Notes
Select firm, brightly coloured chillis. Make sure they are free from soft or black areas or any sign of spoilage.
Wash your hands after handling chillies and never place hands near your nose or eyes while preparing or cutting them. Use gloves when grinding to powder and make sure coffee grinder lid is on securely before turning on.
Green chillies will blacken during dehydrating, this is normal and when grinding for powder the mixture will return to green. You may choose to cut the chillies in half or leave whole for dehydrating, either option is suitable. If cutting in half then lay the chillies on the dehydrating tray cut side siding up.
Drying time will be based on many factors including how many chillis you are dehydrating, whether they are whole or cut and what variety of chilli you are using. Check your chillies every two hours from 8hrs onward, they are dry when they feel brittle instead of rubbery. Check your dehydrator manual for the most suitable drying times for your unit.
Wash your hands after handling chillies and never place hands near your nose or eyes while preparing or cutting them. Use gloves when grinding to powder and make sure coffee grinder lid is on securely before turning on.
Green chillies will blacken during dehydrating, this is normal and when grinding for powder the mixture will return to green. You may choose to cut the chillies in half or leave whole for dehydrating, either option is suitable. If cutting in half then lay the chillies on the dehydrating tray cut side siding up.
Drying time will be based on many factors including how many chillis you are dehydrating, whether they are whole or cut and what variety of chilli you are using. Check your chillies every two hours from 8hrs onward, they are dry when they feel brittle instead of rubbery. Check your dehydrator manual for the most suitable drying times for your unit.
Recipe by @OmNomAlly at https://omnomally.com/2013/09/08/home-made-green-chilli-powder/