Chapda Chutney
Red weaver ant chutney — live or sun-dried chapda (weaver ants, Oecophylla smaragdina) ground with green chilli, garlic, salt, and tomato into a pungent, protein-rich paste. A tribal Chhattisgarhi delicacy with a sharp, formic acid tang. One of India's most unusual chutneys, prized for its medicinal properties in Gond and Baiga communities.
Cuisines
Chhattisgarhi
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 15 min
Total: 25 min
2-3 servings
Ingredients
| 1 cup | red ant larvae (Chapda) |
| 2 tablespoons | mustard oil |
| 1 teaspoon | cumin seeds |
| 2 | green chilies, finely chopped |
| 1 teaspoon | ginger, finely chopped |
| 1 teaspoon | garlic, finely chopped |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 | lemon, juiced |
| — | salt to taste |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Heat mustard oil in a pan until it starts to smoke, then reduce the heat.
- 2 Add cumin seeds and let them splutter.
- 3 Add finely chopped green chilies, ginger, and garlic. Sauté until the raw smell disappears.
- 4 Add turmeric powder and red chili powder, and sauté for a few seconds.
- 5 Add the red ant larvae (Chapda) and sauté on medium heat for about 5-7 minutes until they are cooked.
- 6 Season with salt and add lemon juice. Mix well.
- 7 Garnish with chopped coriander leaves before serving.
Tips
Ensure the mustard oil is properly heated to remove its raw flavor, and adjust the chili according to your spice preference.