If you thought my ginger wine recipe was spicy, think again. Made with green or red chillies of your choice, this wine will give you a real kick! Plus, if you want it subtler, it can also be turned into a liqueur.
So crushing loads of ginger every time I wanted to make my infamous wine was getting a tad tedious, and I might have been mumbling. Mom was in the kitchen and said, ‘Use chillies’. And the rest as you know is history.
I did a bit of research and found out that there are a few home brewers who make chilli wine but they use specific gravity meters, hydrometers and what not. But I wanted my own recipe made without measurements as usual! So with a little bit of experimentation, I perfected a chilli wine recipe that gives you a good kick without killing you. By the way, this was back in 2021. The first few batches we’re really dangerous. One sip and your throat would be on fire.
So after a bit more experimentation with different measures of ingredients, I finally toned it down a bit to give you a kick without having you diving straight into a pool of water. Since then it’s been a favorite with friends and visitors.
My cousin Dan went around giving everyone shots of it at my sister’s post-wedding dinner. Since then, brother-in-law’s friend Amanda keeps asking for more too; but I’ve taken a break from chilies this year to focus on selling my cookbooks. So I figured why not share the recipe so you lot can make it at home? Here goes!
Just a few notes before that though because I don’t want to be held responsible for a nuclear reaction in your mouth.
- Use any chillies you prefer. I sometimes use green, red, and sometimes a mix of the red and green.
- Sometimes, I use fresh chilies, sometimes I use dried chilies. So really, you can use any that you prefer.
- I usually use Indian chillies that average around 30,000-50,000 SHU on the Scoville scale. (Jvala green chillies or Lavangi chilies are at around 30,000-50,000 SHU, Bydagi red chilies are lower at 8000 to 15000 SHU, and Kashmiri red chilies are at 1000 – 2000 SHU). If you’re abroad, looking at the Scoville Chart, you might want to use Rocoto chilies or Cayenne peppers (30000 to 75000 SHU), Serrano peppers (10,000 – 25,000 SHU), Chipotle (5,000 – 10,000 SHU), Poblano (1,000 – 2,000 SHU) or Anaheim peppers (500 – 2,500 SHU).
- For anything under 20000 to 25000 SHU, use 100 grams chillies, for anything from 25000 to 50000 SHU, use 80 grams chillies.
- If you’re using chillies have more heat, make sure you reduce the quantity. You don’t want to end up crying or running to the doc or the loo.
- Wear gloves while cutting the chillies or transferring the wine if you don’t want your hands burning for hours after. I had that happened once.
- The recipe for red chili wine is pretty similar. Go here!

Green Chilli Wine (or Chilli Liqueur)
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Ingredients
- 100 grams Green Chillies – Fresh Or 80 grams Chillies if hotter
- 250 grams Raisins
- 1.5 Kilograms Sugar
- 10 grams Active Dry Yeast
- 3 Lemons
- 4.5 Litres Water
Instructions
Prep before Starting
- Sterilise the barni (ceramic jars) or demijohns and spoons by washing with boiling water.
- Warm a little of the water (about 100 ml) and stir in 2 teaspoons of sugar. (Deduct this amount of sugar out of your main sugar.)
- Add in the yeast, mix well, and leave it aside for 10 minutes.
- After 5 to 10 minutes, the yeast will be bubbling wildly and is ready to add to your wine bucket or ceramic jar. (Note: This step for proofing the yeast is not necessary if using active yeast.)
Prepare The Wine Must
- While the yeast is proofing, prepare the rest of the ingredients.
- Cut the lemons into wedges and de-seed.
- Chop the chillies fine.
- In a barni, add the sugar, chopped chillies, chopped lemons, and raisins.
- Add the rest of the water into the barni (ceramic jar) or wine bucket and stir all the ingredients together.
- Once the yeast has finished proofing, add it to this mixture and stir again.
- Cover loosely with a lid and leave overnight.
- For the next two weeks, stir daily every morning. (Or at a set time during the day.)
Strain and Rack the Wine
- On the 14th or 15th day, use a sieve or muslin cloth to strain the wine into a stainless steel pot or another barni. (If you prefer to siphon the wine, you can do that. We prefer to just pour since it’s easier.)
- The wine is technically ready to serve now, so you can drink it. But racking it just gives it more time to deepen in flavour and taste, and for any sediments to settle.
- Bottle the strained wine and leave aside for a few weeks or months before straining it and shifting to new bottles again.
- Serve chilled or at room temperature. Tastes good either way. Enjoy!
Optional – Convert the Wine to a Liqueur
- On the 14th or 15th day, after you have strained the wine, mix in an additional 500 grams of sugar and add it back to the barni for a few days.
- Once the sugar has dissolved on the 17th or 18th day, bottle it and store.
Please click to rate the recipe! Left you don’t like it, right you love it!
Notes
- Use any chillies you prefer. I sometimes use green, sometimes red, and sometimes a mix of the two. (See options on the blog.)
- If the chillies have more heat, reduce the quantity.
- Wear gloves while cutting the chillies or transferring the wine if you don’t want your hands burning for hours after.
STUFF YOU MAY NEED
- Ceramic Jar or Barni
- Stainless Steel Pot
- Stainless Steel Spoon
- Demijohn
- Sieve – Strainer
Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.
This printable recipe card is for home use only. For more recipes head over to AbbysHearth.comSee how to make this Green Chilli Wine







Yes, I’m wearing my batik nighty here. You can blame my sis Sarah for taking this pic. But what is more important is that I have serious plans for these chillies.





Turn The Wine Into a Spicy Chili Liqueur

After straining the wine, instead of racking it, mix in an additional 500 grams of sugar and add it back to the barni/demijohn for a few days. Once the sugar has dissolved on the 17th or 18th day, bottle it and store. It’s ready to use instantly or can be enjoyed over the next few months or years. Tastes good at room temperature or chilled.
Other Recipes You Might Like
- Kachumber Salad
- Amazing Watermelon Rind Fries
- Rose petal and coconut barfi
- Pickled onions Indian style
- Rose petal wine



I’m an East Indian foodie and travel blogger from Bombay, India. I love baking, cooking, and making wine at home. But I also love doing stuff around the house and spending time in the Word. You’ll find more info about me here!
Making this wine recipe for the first time…
Hope it turns out to be good