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Svetlana Velmar-Janković
 Chhapra Chutney made from Red Ant, a food of Baster region of Chhattisgarh at Aadi Mahotsav | |
| Alternative names | Kai Chutney, Chapura Chutney, Chhapra Chutney, Hao Rit |
|---|---|
| Type | Chutney |
| Course | Condiment |
| Place of origin | India |
| Region or state | Eastern and Northeastern India |
| Associated cuisine | Tribal cuisine, Jharkhandi cuisine, Chhattisgarhi cuisine, Cuisine of Odisha, Cuisine of West Bengal |
| Main ingredients | Red weaver ants (Oecophylla smaragdina) and their eggs |
| Ingredients generally used | Salt, ginger, garlic, and chilies |
Red ant chutney, also called Kai Chutney, Hao Rit, Chapura, Chapda Chutney or Chhapra Chutney, is a traditional condiment from tribal communities in Chhattisgarh, Jharkhand, Odisha and West Bengal, India. It is made from red weaver ants (Oecophylla smaragdina) and their eggs, providing a distinct taste along with reported nutritional and medicinal qualities. On January 2, 2024, it was awarded a geographical indication (GI) tag, recognizing its distinct regional origin.[1][2][3]
Preparation
Red ant chutney is prepared by collecting red weaver ants and their eggs, commonly found in the forests of eastern India. After being cleaned, the ants are ground into a paste with salt, garlic, ginger, and chilies. This mixture is occasionally sun-dried for preservation and later used as a flavoring for curries and other dishes.[1][4]
Overview
The chutney holds economic and cultural value for many tribal families who gather and sell red ants as a livelihood.[1] It is a source of protein, calcium, vitamin B-12, iron, and other nutrients, and is traditionally believed to support brain and nervous system health.[4] The chutney has been part of the diet of tribal communities in eastern and northeastern India for centuries.[5]
Chef Gordon Ramsay has included red ant chutney on his menu.[6] In 2010, during his documentary on Indian cuisine, Gordon Ramsay referred to Chapda chutney (Red Ant Chutney) as the world's best chutney and acknowledged the health benefits of the dishes he sampled, including red ant chutney.[7]
See also
References
- ^ a b c Das, Chayanika (January 9, 2024). "Odisha's red ant chutney gets GI tag, all you need to know about this superfood". Hindustan Times.
- ^ Chawla, Medha (January 12, 2024). "How the world eats ants". India Today.
- ^ Chanda, A. "On the use of red ant Oecophylla smaragdina by the indigenouspeople of Binpur, Jhargram, West Bengal".
- ^ a b "Red Ant Chutney: ओडिशा में खाई जाने वाली लाल चींटी की चटनी को मिला जीआई टैग, होती है पौष्टिक, जानें बनाने का तरीका" (in Hindi). News 18. January 12, 2024.
- ^ Lal, Neeta (February 13, 2023). "Gordon Ramsay called it 'delicious': how India's red ant chutney has moved beyond a tribal staple – and why eating more insects would help save the planet". South China Morning Post.
- ^ "Red-ant chutney from Chhattisgarh makes it to celebrity chef Gordon Ramsay's menu". India Today. March 14, 2018.
- ^ "India's red-ant chutney makes it to celeb-chef Gordon Ramsay's new menu". The Express Tribune. March 14, 2018.