A Bengali kitchen hardly seems complete without green chillies. Besides adding heat, they give food a fresh aroma and a distinct taste. The problem is that within a few days of buying them, green chillies dry out or turn soft and start to rot. Many people rely on the fridge to keep them, but that is not always possible, especially in rural areas or during power cuts.

The good news is that a few simple home methods can keep green chillies fresh and green for a long time without a fridge. Small kitchen habits make a big difference.

Many people store chillies just as they come from the market, which is one of the main reasons they spoil quickly. Rot usually starts at the stalk, so carefully remove the stalk from each chilli before storing. This reduces the chance of moisture building up inside and keeps the chillies good for longer.

Make sure the chillies are completely dry before storing. If you have washed them, dry them fully; even if you have not, leave them in the air for a while so extra moisture can escape.

Then wrap the chillies in a clean cotton cloth or newspaper. The paper or cloth soaks up extra moisture, lowering the risk of fungus or rot.

Chillies kept in a fully sealed plastic container can spoil quickly as water vapour collects inside, so a zip-lock bag or an airtight box with small holes is better. Lay a dry tissue on the bottom of the box, place the chillies on it and cover them with another tissue. The tissue absorbs extra moisture and the chillies stay fresh for longer.

In the old days people stored many vegetables without a fridge, and a jute sack works very well for green chillies. Lightly dampen a clean jute sack, put the dry chillies inside and hang it in a cool, airy spot in the house. The chillies will not dry out easily and will stay green for a long time.

Turmeric is not only a cooking spice but also a natural antibacterial. You can mix a little dry turmeric powder with dry, de-stalked chillies and store them in a clean box. Turmeric's germ-killing properties help slow the growth of mould and fungus, so the chillies stay fresh for longer.

Never store chillies wet. Open the box or cloth once a day to check whether any chillies have gone soft, and remove any spoiled ones at once, as rot can spread quickly from one bad chilli to the rest. Always keep chillies in a cool, dry, airy place, and not in direct sunlight, which can dry them out quickly.

With a little care and the right storage method, green chillies can stay fresh for weeks without a fridge. That means less waste and the taste and aroma of fresh chillies in everyday cooking.

The article draws on MSN and The Times of India.

Source: Jagonews24. First published in Bengali on The Agro News.