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Kurkut chutney, Bengali red ant chutney with chili and garlic

Kurkut chutney, Bengali red ant chutney with chili and garlic

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A chutney from the Bengal region: carefully selected and ground red ants (kurkut), mixed with fresh red chili peppers, garlic, cilantro, and salt, resulti…

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Recipe from ARI, adapted by Recette de cuisine · · updated on

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In the villages of the southwest of Bengal, red ant eggs and larvae are harvested for this spicy and tangy chutney. It is important to carefully sort the ants to remove twigs and leaves.

Ingredients and directions

  • Prep time15 min
  • Cook time—
  • Total15 min
  • DifficultyEasy
  • Cooking methodno cooking required
  • Gluten-free
  • Low lactose
  • Vegetarian
  • Vegan

Ingredients

3 people
  • $0.22
  • $0.53
  • $0.02

Directions

  1. Carefully sort the ants into a bowl, removing twigs, dry leaves, and any debris. ≈ 3 min
  2. Using a mortar and pestle or a blender, crush the chili peppers, garlic, and salt. ≈ 4 min
  3. When the mixture is halfway ground, add the ants. ≈ 3 min
  4. Add the cilantro and grind everything together finely until you have a smooth paste. ≈ 3 min
  5. Place in a small bowl and serve. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 1 bowl of red ants (kurkut), cleaned
  • 3 to 4 fresh red chili peppers
  • 2 to 3 cloves of garlic
  • A handful of fresh cilantro
  • salt

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