The Right Way to Store Green Chillies for Weeks

Green chillies are a staple in Indian kitchens—adding not just heat but a burst of fresh flavour to dals, sabzis, chutneys, and snacks. But they also tend to spoil quickly, turning limp or mouldy if left in the fridge too long. If you’ve ever bought a fresh bunch only to toss half of it a few days later, you’re not alone.

Here’s how to store green chillies the right way so they stay fresh and crisp for weeks, not days.

1. Start with Fresh, Dry Chillies

Before any storage hack works, you need to begin with the right batch. Choose chillies that are:

• Bright green with no dark spots

• Firm to the touch

• Completely dry (moisture accelerates spoilage)

When you bring chillies home, spread them out on a kitchen towel and let them air dry completely if they’re even slightly wet. Never store damp chillies.

2. Snip Off the Stems

This step may seem minor, but it’s a game-changer. The stem acts like a wick, drawing in moisture from the environment, which can lead to rot. Use clean, dry scissors to cut off the stems of each chilli before storing. Be gentle to avoid bruising them.

3. Paper Towel Method (Fridge-Friendly & Reliable)

The most tried-and-tested method for storing green chillies in the refrigerator:

• Line an airtight container with a paper towel.

• Add the de-stemmed, dry chillies in a single layer.

• Cover them with another paper towel before sealing the lid.

The paper towels absorb excess moisture and prevent condensation inside the container. This method keeps chillies crisp and fresh for up to 3 weeks.

👉 Pro tip: Avoid plastic bags—they trap moisture and speed up decay.

4. Use a Glass Jar (For Minimal Air Exposure)

A clean, dry glass jar with a tight lid works beautifully. Here’s how:

• Ensure chillies are bone dry and de-stemmed.

• Place them loosely in the jar—don’t overcrowd.

• Add a few grains of raw rice or a dry paper napkin at the bottom to absorb moisture.

This method not only keeps them fresh for weeks but also makes it easy to spot any spoilage early.

5. Freeze for Long-Term Storage

If you’ve bought chillies in bulk or won’t be using them anytime soon, freezing is your best bet.

• Wash, dry, and de-stem.

• Spread them out on a tray and freeze individually.

• Once frozen, transfer to a ziplock bag or freezer-safe container.

Frozen chillies lose their crunch but retain their heat and flavour—ideal for cooked dishes like curries or stews. Shelf life? Easily 2–3 months.

6. Make a Chilli Paste or Store in Vinegar

If you’re up for a quick prep session, try these:

• Green Chilli Paste: Grind chillies with a bit of salt and oil. Store in a sterilised glass jar in the fridge. Use a dry spoon each time. Lasts 2–3 weeks.

• Pickle in Vinegar: Slice chillies, pack them in a jar, and pour white vinegar over them. Adds zing to sandwiches, chaats, and stir-fries, and lasts for a month refrigerated.

Final Tips:

• Never use wet hands or spoons to take out chillies.

• Don’t mix fresh and older chillies in the same container.

• If you notice any condensation inside the container, replace the paper towel immediately.

In a nutshell: A little prep goes a long way. With the right handling—drying, de-stemming, and smart storage—you can enjoy green chillies fresh for weeks without waste.

Now, go ahead and stock up on that fiery green goodness—your future tadkas will thank you! 🌶️