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I don’t have an enormous amount of success in the garden, but my chilli plants are producing chillis by the hundreds. I use them in a lot of foods that I cook, but there’s a limit to how much chilli you can use in a recipe, or indeed to how many different recipes you can use them in. Do any Mums have ideas on other ways that I can use or preserve the chillis? I give a lot away to neighbours, friends and family, but we’ve still got way more than we can use. I hate seeing them go to waste. Thanks in advance for your ideas and advice.


Posted by no1ladydj, 27th May 2014


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  • I found the easiest, simplest way to store them for me is to freeze them. I just washed them, gave them a quick trim and popped them in a sealed bag


  • You can make a nice chili paste and put them in jars. Also nice to give away as birthday / Christmas presents.


  • I would find a recipe to preserve them in jars with oil.


  • I find that they dry easily and can then be used all year round. Keep some dried seeds to sow when your chilli plants start to die off.


  • Can you freeze them? I’m not sure.


  • Maybe find a recipe to make chilie sauce /paste and then put them in the jar for future use .


  • we have a table at work that everyone puts their extra produce on and people take what they need. my brother makes a wicked chili jam and chili paste with his, and freezes them in jars


  • Chili sauce, sweet chili sauce, chili jam freeze them


  • Have one of our mums posted a chilli sauce/jam recipe? Also dehydrating?


  • I dry them and grind them into flakes and chilli powder. They will last long if you keep them in air tight bottles.


  • Make up a batch of chilli jam, its yummy on hamburgers or chicken burgers, you can give a jar to family members or sell them.


  • Dry it so you can use it anytime you need.


  • Plant them & sell the seedlings?
    Hang them up to dry & then smoosh them into chilli flakes.
    My husband also purees the fresh ones with sweet chilli sauce or vinigar & freezes it into ice cubes (or just by themselves).
    Freeze them fresh.


  • Also; give away as gifts to people.


  • Tomato and chilli jam
    Add “Tomato and chilli jam” to FavouritesAdd to Favourites
    Ingredients
    1 x 400g/14oz can plum tomatoes
    4 red chillies, chopped
    4 garlic cloves, peeled
    7cm/3in piece fresh ginger, peeled, chopped
    3 tbsp fish sauce (nam pla)
    120ml/4fl oz red wine vinegar
    375g/13oz soft light brown sugar
    1 tsp cardamom pods, lightly crushed
    70g/2½oz raisins
    400g/14oz fresh tomatoes, chopped
    Preparation method
    Place the canned tomatoes, chilli, garlic, ginger and fish sauce into a food processor and blend until smooth.
    Place the tomato sauce into a non-reactive pan over a medium heat and add the vinegar, sugar, cardamom pods and raisins. Bring to the boil then add the chopped fresh tomatoes. Reduce the heat and simmer for 45-55 minutes, or until the sauce has thickened to a chutney or jam-like consistency.
    Transfer to sterilised jars and seal until ready to use. The jam should keep for 2-3 weeks in the fridge.


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