The red weaver ant is found in sal forests and mango groves during the summer months in Bastar, Chhattisgarh. This recipe for a red weaver ant chutney is attributed to Budhram, a resident of Mardum village in the Bastar region. Locally, the chutney—known as Chaapda Chutney—is often consumed alongside mahua liquor.
The term ‘chaprah’ refers to a basket made from leaves; in this context, it denotes the nest of the red weaver ant. These ants construct their nests by binding together small leaves or folding larger ones high among the trees, creating enclosed clusters where their eggs are laid.
Harvesting the ants is a labour-intensive and hazardous process. Each nest is encircled by protective rings of male ants that guard the egg-laying females. At any sign of disturbance, the males attack. Harvesters, enduring painful bites, crush the males and collect them before gathering the females and their eggs.
In local weekly markets across Bastar, the chutney is sold in small packets made from sal leaves.
This recipe is an excerpt from Chutney: A Compendium of Stories and Recipes by Rushina Mubshaw-Ghildiyal. The book comprises recipes that map chutneys from across India using community knowledge, oral histories, and the techniques unique to each of them. Read an interview with the author.
| Red weaver ants with eggs, dried or fresh | 2 cups |
|---|---|
| Ginger, peeled | a 2-inch piece |
| Garlic cloves, peeled | 4-5 |
| Green chillies | 3-4 |
| Coriander leaves | a handful |
| Sugar | 1 teaspoon |
| Salt | to taste |
What You Will Need
Mortar and pestle
Instructions
In a mortar and pestle, combine the red weaver ants with the remaining ingredients and grind into a coarse paste, without adding any water.
Transfer the paste to a serving dish, shape into small balls, and serve with hot rice and a gravy of your choice.
Tips:
Adjust the quantities of green chillies and sugar to balance the heat and sourness.
This is a recipe excerpt from ‘Chutney: A Compendium of Stories and Recipes’ (2025) by Rushina Munshaw-Ghildiyal, published by A Perfect Bite Consulting. Excerpted with permission from the author and publisher.
Rushina Munshaw-Ghildiyal is an award-winning culinary chronicler and consultant, with over two decades of experience in food and publishing.
This recipe has been documented by Garima Tiwari, a chronicler and proponent of the cuisine of Chhattisgarh. A lawyer by profession, she documents and shares traditional recipes through her Instagram @noneeecooks, a source for information on Chhattisgarhi cuisine and culture.
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