Red Ant Chutney: Health Benefits of Chutney with GI Tag

Red ant chutney or kai chutney, a thick paste from Odisha, India, is touted as quite the trendsetter these days. It recently received a Geographical Indication (GI) tag for its taste, texture and nutritional benefits. Just by mentioning the name of chutney, many questions arise about its taste, how it is made and whether it is dangerous.

What is Red Ant Chutney?

In Odisha’s Mayurbhanj district, tribals prepare a unique dish called kai chutney or red ant chutney. “It is prepared using red weaver ants along with a mixture of spices. The GI tag emphasizes both the distinctive taste of the dish and its nutritional value. Apart from being nutritionally dense, it also has healing properties,” says nutritionist Archana S.

What are the nutritional properties of red ant chutney?

Research conducted by the Orissa University of Agriculture and Technology revealed that red weaver ants are rich in proteins, calcium, zinc, vitamin B-12 and other nutrients. “Consumption is believed to boost immunity, improve vision and benefit the brain and nervous system. However, more scientific research is needed to thoroughly understand the nutritional and medicinal aspects of these ants,” says Archana.

How to make red ant chutney?

Red ants’ nests are carefully collected, soaked to separate them from the litter, and dried in the sun. Dried ants and eggs are mixed with garlic, ginger, coriander leaves, cardamom, tamarind, green chillies, salt and a hint of sugar to enhance the taste. “The chutney maintains its quality for up to a year when stored in glass containers,” says Archana.

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How does red ant chutney taste?

Weaver ants give the chutney a sour and tangy flavor, getting its tanginess from formic acid. This unique flavor is what makes kai chutney so appealing and it’s so delicious. In fact, selling this unique flavored chutney has become a profession for many people in Odisha.

Also Read: 5 Healthy and Delicious Chutney Recipes to Spice Up Your Meals

What are the health benefits of red ant chutney?

1. Nutritional supplement

Red weaver ants are a source of carbohydrates, proteins, lipids, cholesterol, amino acids, vitamins and minerals that provide nutrients to the human body.

2. Cures the infection

Ants may contain bioactive metabolites that help treat enteric infections and whooping cough.

3. Antimicrobial activity

Red weaver ants are believed to exhibit antimicrobial activity against human pathogenic bacteria and Candida species.

4. Improves brain health

This chutney is said to boost brain development as well as nervous system. It also helps treat depression and memory loss.

Archana says more research is needed to uncover the full potential and scientific aspects of these indigenous methods.

Also Read: This Bhang Ki Chutney is a perfect addition to your Mahashivratri meal

What are other delicious recipes using ants?

In Chhattisgarh, the preparation known as Chapda Chutney is made using red ants, stone grated and has a mild and sour taste. Internationally, ants are used in various cuisines. “In Laos, ant eggs (larvae and pupa of weaver ants) are used in salads and soups. In Thailand, ant eggs are stir-fried with local herbs and vegetables. Hormigas culonas ants in Colombia are snacks, fried or baked with salt. “Mexico enjoys escamoles or ant egg caviar as a delicacy in dips and dishes,” says Archana. In fact, not only red ants, but many other insects and worms are consumed as delicacies in India and these come with their own list of health benefits.