For ages, communities all across the world have used insects as a food source. The red weaver ant, often referred to as Kai Chutney locally, is the star of this chutney made by tribal groups in Odisha's Mayurbhanj region. The therapeutic and nutritional qualities of this chutney are popular in the area. The Geographical Indicator (GI) tag was given to this unique savoury chutney on January 2, 2024.
About Red Ant Chutney
Oecophylla smaragdina, the scientific name for red weaver ants, is famous for its severe sting that can result in skin blisters. Common locations for these ants include the woods of Mayurbhanj, particularly the Similipal forests, which make up the second-largest biosphere in Asia.
For a few years, Red Ant Chutney has also gained popularity. This tribal staple has been included in the menus of various Indian restaurants; its GI tag protects its distinct character and boosts its prominence by preventing imitations from diluting its distinctive flavour profile. In 2018, British chef Gordon Ramsay deemed it delicious and included it in his menu.
Health Benefits of Red Ant Chutney
As per Hindustan Times, it reported that chutney provides an excellent source of iron, magnesium, potassium, calcium, zinc, protein, and vitamin B-12. This special chutney is also valued for its contribution to the growth of a strong neurological system and brain, which may help treat ailments like depression, tiredness, and memory loss.
Don't miss: Indulge In Tropical Bliss: A Step-By-Step Guide To Papaya Laddoo
How Red Ant Chutney Is Made
After being removed from their nests, the ants and their eggs are cleaned and then ready for use. Ginger, garlic, chiles, and salt are mixed together to make the chutney. Other states like Jharkhand and Chhattisgarh (Tourist Destinations To See In Chhattisgarh) also have red ant chutneys of a similar kind.
Don't miss: Dosa Delights: Uncovering The Best Dosa Spots In Chennai For Every Foodie
Red ant chutney is not just consumed in Odisha in India; it is also eaten in Chhattisgarh and Jharkhand. It is thought to be a healthy food and was thought to be the cure-all for Covid during the epidemic.
Native communities in Mayurbhanj gather red weaver ants, also known as kai pimpudi, from sal trees in the nearby Similipal biosphere reserve and use them to make chutney. The procedure is difficult since the bites hurt and the male ants are quite aggressive. Because the ants are less active before dawn, this is the reason why most people hunt these ants.
For more such stories, stay tuned to HerZindagi.