Red ants are an integral part of Kurkuter Chatni, a traditional recipe of the Birhor tribe, which makes them prominent for sour flavour. But basically, the spices used in the making are mustard seeds, fenugreek seeds, and dried red chilies, which in turn, add an out-and-out flavour to the taste. Salt and jaggery are used to balance the taste and preservation. Thus, this recipe entirely represents the sustainable practices of the Birhor tribe and their association with nature to tap local resources.

Kurkuter Chatni or Pickle of Red Ant is one of the classical food products prepared by Birhor tribe in West Bengal, India. This spice is an embodiment of the tribe's relationship with nature and their efficient foraging. Their tangy and spicy touch gives a bold flavour to complement rice and lentils as staples. This spicy preparation not only demonstrates the culinary prowess of the tribe but also serves as a cultural representation of their tradition and identity.

Kurkuter Chatni is an elaborate dish in which red ants are collected and cleaned of the debris. The cleaned ants are put together with roasted mustard and fenugreek seeds, crushed dried red chilies, and salt. The mix is ground into coarse paste with addition of jaggery at times for sweetness. Once well mixed, the pickle fermentation can be left to ferment for many days to allow the flavours to develop totally. This fermentation improves taste as well as preservation and proves to be an all-time favourite.

Kurkuter Chatni extends its cultural wings to the Birhor people in its festive, communal, and special cooking for occasions called among them. It is the binding meal that reminds them of everyone's rich foraging traditions. It is most frequently included in a shared meal, thus improving the atmosphere during the meal into an event that brings family and friends closer. However, it is not only sometimes shared; it is also one of the daily staples, consolidating identity and cementing linkages in the context of ancestry and ecology.

Kurkuter Chatni is indeed unique on account of red ants, which are uncommon ingredients in ordinary cuisine. The sour taste from these insects competes with their richness in protein to reinforce the Birhor's sustainable food consumption. It highlights the claim to being very familiar with foraging within the wild and the natural environment as it incorporates ingredients from the wild. Traditional spices and preparation techniques accentuate the culinary heritage of the tribe, rendering Kurkuter Chatni to be very special and a significant part of the diverse culinary landscape of West Bengal.