Red Ant Chutney? The anticipation of a dish made of red ants likely conjures up sentiments of revulsion and incredulity. Ants, that too the red ones; the creatures that can leave you writhing in pain ,served as a dish? One can imagine the consternation on one’s face.
And yet, Red Ant chutney or Chapda chutney is a much sought after delicacy in Chhattisgarh’s Bastar region, as also of Chhotanagpur and parts of Odisha. Chapda or Chaprah means a leaf basket and are indeed the nests that ants make using the leaves of Sal tree.
The process of creating Red Ant Chutney is an intricate dance with nature. The orangish, brownish paste enriched with onions, garlic, ginger, coriander and red chilies when placed on your tongue transports you to an experience that sets taste buds ablaze and leaves behind an endearingly lingering after-taste.
In the heart of India's verdant embrace,
Where nature whispers secrets sans trace,
A gem lies hidden, a gastronomic grace,
The Red Ant Chutney, an adventure and a bless.
In Bastar's heart, where flavors dance,
A chutney bold, a fiery chance.
Red ants march, a leafy trance,
In Eastern lands, a taste romance.
Women sell in leafy bags,
Nature's gift, in hidden crags.
Chaprah whispers, a tribal song,
Ants and larvae, where they belong.
Grind and mix, a culinary spell,
Ants and chilies, a tale to tell.
Sweet and sour, a daring blend,
On tongues, a journey, fiery trend.
Celestial spices, dance and twirl,
In Red Ant Chutney, an exotic swirl.
Bastar's pride, a fiery art,
A spicy symphony, from nature's heart.
In primitive styles, culinary roots entwine,
Gourmet dishes find origins divine,
Love for food, a sentiment so fine,
In Red Ant Chutney, a soulful line.
scribo ad LX 