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
From Traditional Santal Food Mela in Birbhum, West Bengal, collected red ants and their eggs, (left) and Grinding red ants and their eggs (right).
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
Red ant eggs chutney or Hao Rit from the Traditional Santal Food Mela in Birbhum, West Bengal.Red Ant chutney served with soaked rice (known as daka among the Santali people) in a Santali home in Dulki village, Jhargram district, West Bengal.
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]
