Koraput Adivasi Tribal Red Ant Chutney Chapda

Method

1. 1

   Collect or obtain the ants and eggs: Red weaver ants (Oecophylla smaragdina) build nests in trees — the tribal communities of Koraput collect entire nest sections during the season. The nests contain adults, pupae and eggs — all are used.

2. 2

   Process the ants: Place the ants and eggs in a pan on medium heat. Dry roast stirring for 3 to 4 minutes until they are lightly cooked and their moisture evaporates. The ants naturally contain formic acid which provides the characteristic sourness.

3. 3

   Cool completely: Allow the roasted ants to cool.

4. 4

   Grind roughly: Place the cooled ants in a stone grinder or heavy mortar. Add green chilli, ginger and salt. Grind coarsely — the ants should be broken down but the texture should remain slightly grainy.

5. 5

   Taste: The chutney should be: sour (from the formic acid naturally present in the ants), mildly spicy (from the green chilli), pungent and very savoury. Add more salt or chilli as needed.

6. 6

   Add lemon: Add a squeeze of lemon.

7. 7

   Serve: Serve as a chutney alongside rice, with boiled vegetables or as a condiment with the main meal.

8. 8

   Storage: The chapda chutney can be stored in a sealed jar for 2 to 3 days.

9. 9

   Note on nutrition: Red weaver ants are exceptionally high in protein, zinc and Vitamin C — the natural formic acid also has antimicrobial properties. Tribal communities of Koraput use chapda as a food and as a folk remedy for joint pain.

10. 10

    Seasonal availability: Red weaver ant nests are collected only from April to June when the season allows — outside this window the preparation is not possible.

11. 11

    Note: Chapda Chutney (chapda = red weaver ant in the Odia tribal dialects) is the most distinctive preparation of the tribal communities of the Koraput plateau — one of the most forested and biodiversity-high regions of India. The practice of eating insects is ancient among the tribal communities of eastern India — the Kondh, Bondha and Gadaba communities of Koraput have consumed red ant preparations for millennia as a seasonal protein source. The preparation received national attention after being featured in food documentaries on tribal cuisines of India.