Step 1

Remove stalks from Chilies.

Step 2

If the flesh underneath the stem looks pale white with no damage then its a healthy fresh Chili. Reserve these!

Step 3

Discard the rotten and mushy chilies.

Step 4

Separate the ones with mild damage, bug / insect bite etc

Step 5

Chop off the damaged area and discard. Use the good portion within next few days.

Step 6

Take the reserved healthy chilies in a colander and rinse thoroughly to remove any dirst or mud.

Step 7

Spread them over a clean kitchen towel or paper napkin to air dry.

Step 8

Wipe out any trace of water before storing.

Step 9

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.

Step 10

Press to remove any air and seal it. Store in your refrigerator for up to a month.

Step 11

To keep it longer, freeze them freezer safe tubs or ziploc bags.

Step 12

You may grind it along with Ginger Garlic Paste using oil to extend life.

Step 13

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.

Step 14

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.