Green chillies in autumn what to do?

A frequent question from our customers:
It is autumn and my chillies are not yet ripe. What can I do?

Suddenly it`s autumn, but some chilli plants still have loads of green pods hanging on. But there is not enough light or heat outside to make them ripen. So the question is what can be done now?

1. bring them indoors
If you have enough space indoors, you should bring the chilli plants indoors as soon as the nights get cool below 10-15°C. If they are small, you should bring them indoors. If they are small, you can bring them back outside during the day. This way they get the maximum warmth and light and the ripening process can still progress. If it gets even cooler, they should be given the brightest window spot indoors. If you have plant lamps, you can set them up. It is only important to watch out for pests, because aphids and whiteflies often multiply explosively in the warm flat, as the natural enemies are missing. Since you still want to eat the pods, you should only use ecological repellents, e.g. neem.

2. allow to ripen
If the chillies were already close to ripeness, then it is possible that they will still ripen after being picked and stored in a dry, warm place, i.e. that they will still colour. This does not work with all varieties, but it works quite well with aji varieties and habaneros. They will then no longer have their full aroma and heat, but it is better than throwing them on the compost heap.

3. pickle sweet and sour
In Southeast Asia (Thailand, Malaysia, Indonesia), sliced green chillies pickled in rice vinegar are served with almost every dish. They can be kept for several weeks or months in well-sealed preserving jars. They also make a good souvenir or gift for spiciness fans.

4. cooking Sauce
A delicious hot sauce can also be made with green chillies. Their tart flavour harmonises perfectly with limes, green peppers and rum. This recipe is not ours, but you can find it on many chilli sites.

5. make green curry paste
This paste is suitable for seasoning Asian dishes, as a dip or simply on its own as a spread. Bottled in clean jars and stored in the fridge, this paste will keep for at least 2-3 weeks

6. dry and make powder
Green chilli powder is usually milder and more tangy in flavour and is suitable for seasoning savoury dishes with beef, game or lamb, for example. We also like to use it (in small quantities) on chilli con carne or tuna salad.