Just recently, our team returned to Bahraich (Uttar Pradesh) after spending nearly three weeks in Chhattisgarh, bringing back countless memorable moments, exciting stories, the love of the people, and lots of honey, herbs, and more. The beauty of Chhattisgarh cannot be described in words. People are often unaware that within our own India lies such a unique, untouched, beautiful, serene land blessed with natural forests, rivers, mountains, valleys, and diverse cultures.
Well, the story is quite long, but here we will talk only about Chapda Chutney, the pride of Chhattisgarh. Our team was in Bade Chakwa village, about seven kilometers from Bastar, located between Bastar and Jagdalpur. Bastar, nestled in the dense forests and scenic valleys of Chhattisgarh, is famous for its unique cuisine and rich cultural heritage. Every story of this land carries a touch of mystery and adventure. Among its tribal communities, many fascinating traditions and tales are still alive. One such gem is the story of Chapda Chutney—not only delicious but also intriguing.
The very name of Chapda Chutney makes your mouth water. It is made from red ants, locally known as Chapda. Found on sal trees, their eggs are used to prepare this chutney, which is considered very special. Its taste combines a unique tanginess with spiciness, making any dish extraordinary.
Here we met Dr. Kamal Kishore Kashyap, who has devoted his life to diverse fields such as farming, education, and technological research.
Dr. Kashyap has received numerous awards and recognitions from the Government of India. His main focus is on millets, Chapda Chutney (red ant chutney), and technological farming. He believes that if these areas are approached correctly, they can bring revolutionary changes in the lives of farmers.
Millets, also known as coarse grains, are crops that can grow even in dry and harsh conditions. They are nutrient-rich, containing abundant protein, fiber, vitamins, and minerals. Similarly, red ant chutney, or Chapda Chutney, is an essential part of the local diet. Dr. Kashyap observed that this chutney is not only delicious but also medicinal. Red ants and their eggs are rich in protein, vitamin B12, antioxidants, and folic acid. Its medicinal properties help relieve digestive issues, stomach pain, and various infections. Tribal communities also use this chutney as part of their traditional medicine.
If the production of this chutney is scaled up and marketed across the country, it could become a significant source of income for farmers.
To make Chapda Chutney, red ants and their eggs are first collected from sal, mango, and other trees. This task is carefully carried out by the tribal people. Climbing the trees, they gently remove the ants’ nests from the leaves and branches. The process requires great patience and experience.
Once collected, the ants are cleaned. They are soaked in water to remove dirt and other impurities. Afterward, the ants are strained and separated, ready for the next step in chutney preparation.
Next, the other ingredients are prepared. Garlic cloves and onions are peeled and finely chopped. Fresh chilies are washed and cut, and coriander leaves are cleaned and finely chopped. Lemon juice is freshly squeezed and set aside to add tangy flavor later.
Now, all the ingredients are combined, and the grinding process begins. Traditionally, the mixture is ground on a stone grinder, which enhances the chutney’s flavor even further. First, the chilies and garlic are ground, and then the ants and their eggs are added to the mixture for grinding.
Gradually, all the ingredients are ground together into a smooth, uniform paste. Salt and lemon juice are then added and ground again, ensuring that every ingredient is perfectly blended.
Now, the Chapda Chutney is ready. It is transferred into a serving container. Its tangy and spicy flavor not only delights the taste buds but also offers medicinal benefits to the body. This chutney is more than just food; it is an integral part of the local culture and traditions. It is used during special occasions and festivals, serving as a symbol of identity that reflects the community’s lifestyle and heritage. Nowadays, Chapda Chutney is gaining popularity not only in Bastar but across the country. Its unique taste and health benefits make it a much-loved delicacy among people everywhere.
However, the traditional methods and practices are still very much alive within the tribal communities, and they continue to pass this art on to the next generation. In January 2024, Odisha’s red ant chutney was recently awarded a Geographical Indication (GI) tag. A GI tag links a product to a specific geographical region where it is renowned for its unique qualities or reputation. This GI tag not only strengthens the identity of this distinctive food item but also gives international recognition to its cultural significance.
