Homemade red chilli powder recipe from scratch.Kashmiri chilli powder recipe with step by step pictures and video.

Its been years since I started making my homemade spice powders.Except turmeric and red chilli powder all of them I make in bulk and store which lasts me at least 4-5 months.Turmeric and red chillies I give it to mill to grind but this time I tried these also and

Print Recipe Pin Recipe

Homemade red chilli powder recipe

Homemade red chilli powder recipe from scratch with step by step pictures and video.

AuthorSharmilee J

Ingredients

1/4 kg long red chillies
1/4 kg kashmiri red chillies

Instructions

First measure and take long red chilli variety - pluck the stem or you can even keep 3-4 at a time and cut using a kitchen scissor.
All ready , set aside.Now take kashmiri chilli and remove the stem part.
To a kadai add kashmiri red chilli first and dry roast until crisp, remove and set aside.Now add long red chilli variety and dry roast.
Dry roast until crisp.Cool down completely then add to mixer jar and grind to a fine powder.Spread on a plate, cool down then store in a clean dry jar.Keeps well atleast for a year if handled properly.

Notes

Alternatively to skip dry roasting you can sundry the red chillies until crisp.This may take 2-3 days if there is hot sun in your home.Spread a netted cloth to protect it from insects and flies.
If its summer season you can try sun drying else can use the dry roasting method, but roast it in low flame without burning.
Keeps well in room temperature itself but incase if you want to store for more than 6 months then take half of it and store in fridge.Keep the rest in your kitchen patry itself and use it.
The measurement is purely our preference.You can add 1/2 and 1/2 of chilli varieties if you prefer medium spicy like I've have done.If you want more spice level then increase long chilli variety.

Tried this recipe?Mention @sharmispassions or tag #sharmispassions

Homemade Red Chilli Powder Recipe Video

How to make homemade red chilli powder recipe:

First measure and take long red chilli variety – pluck the stem or you can even keep 3-4 at a time and cut using a kitchen scissor.
All ready , set aside.Now take kashmiri chilli and remove the stem part.
To a kadai add kashmiri red chilli first and dry roast until crisp, remove and set aside.Now add long red chilli variety and dry roast.
Dry roast until crisp.Cool down completely then add to mixer jar and grind to a fine powder.Spread on a plate, cool down then store in a clean dry jar.Keeps well atleast for a year if handled properly.