[Novice but totally hooked]

I have a chilli plant in my polytunnel groaning under the weight of chillies.  It's actually starting to look a bit sad.

The chillies are all about 6 - 7 inches long and look very healthy.  They are all still very green.  Now my question.

How do I know when they're ready to pick?  Do all chillies turn red if left long enough or are some varieties just destined to be green? 

Suggestions for what to do with them gratefully received as well!  I shall put some in my crabapple and chilli jelly when I make it next month (they're fantastic if left to marinade for a few months - the taste gets stronger and stronger!) but that won't use up anything like the number I have.

[Jodie A]

Which variety are they? Suggest you taste a green one, and see if it is at a usable heat.  Other wise stick 3 canes around it and string it up to help bear the weight.

Chillies freeze well, just pop them in a container whole, defrosting is a doddle, rub between the palms of your hand and they will be soft enough to slice.

Must admit, I grow to the heat I like, not to get the hottest possible fruit off the plant, any that get to the really hot stage either get deseeded and save the seeds for next year, or just use less in a recipe.

[chili]

my chillis are at the same stage they have been green for about 5 weeks now i check them everyday to see if thay have changed over night lol.
my black chilis are a lovely black so i picked them and hung them to dry they are now a dark blood red colour.
its my first attempt at growing them so will follow this thread for advice

[paintedlady]

a couple of years ago I grew a load of chillies outdoors on the allotment - they did surprisingly well but by October were still green.  Rather than lose them, I harvested the fruits but with so many other things to deal with first, had unwittingly left them in the box in a warm kitchen.  Within a week they were starting to turn red.

Ah, warmth must be the key so last year grew loads in big pots on my south facing patio (very sheltered spot) but again by October the fruits were all green so I was bringing the pots of plants inside and put them on a big table next to the south facing back bedroom window ... and as if by magic the warmth in a room seemed to trigger the colour change 

This year - I sacrificed half my usual number of tomato plants in the greenhouse in an attempt to get ripened chillies before October ... only the plants that I'd managed to save and overwinter have done well, the masses of chillies turning colour in the past 2 weeks, but the plants from this year's sowings are still very much green, and some haven't even flowered yet    Some of the Hungarian Hot Wax chillies have not really changed much in the past month ... but then we have had a cooler cloudier month weatherwise.  I'm not unduly worried ... yet!

[mobilekat]

My chilli plant is doing its own thing this year, its meant to be a Cayenne, and thus should be a long thin chilli, but I think the label swapping pixie had been to the nursery the day before I was there. 
Instead I have a range of chillis on the plant, most of which are about 1.5 inches long and determinedly green, (look like a jalapeño)  tried one tonight, and it was HOT.
Also on the same plant there are some .75 inch long orange chillis, this grinned wickedly at me, and I will try one soon.

I will pop some in the freezer soon, with a warning label on, think will only need about 1/2 a chilli to make a good hot chili-con-carne for 2 people!- and we like spicy food- so very good value.
May save a few seeds for next year, and buy seeds form local chilli farm so I know that what I am growing is what I think it is!

Good thing with chilis is you can pretty much use them at any age, just be warned that even on the same plant they will vary lots in their strength!- I tend to get a tiny piece and test it before use (this does result in some tearful moments!!!) (and by tiny I mean TINY!)

We love Thai salads with shredded chilis in, and I learnt the hard way to test the spice before adding to the salad!