The issue of food safety and food security are the two key aspects in our country. Also the food we consume is safer or not is the most important topic of concern now-days. In order to estimate the potential risks due to pesticide exposure from food, it is required to evaluate the level of exposure at the time of consumption. The aim of this study conducted during 2016-17, was to assess the level of Tebuconazole (Folicur 25.9EC @ 125 and 250 g a.iha−1) residues in chili fruit. Gas chromatography-tandem mass spectrometry (GC-MS / MS) was used to analyze collected samples. Residues dissipated with time showing a half-life of 1.61 days at a single dose and 2.19 days at double dose after kinetics of first order. The processing is very efficient in reducing tebuconazole residues in chili fruits. By washing with tap water, tebuconazole reduction ranged from 55.71 percent to 30 percent. While the percent reduction of residues on washing with NaCl solution was in the range of 72.38 to 33.33 percent. Results indicate that washing with NaCl solution as better household practice for reducing the residues in the chili fruits for consumption purpose.