| Red Ant Chutney | |
| Alternate Name: | Kai Chutney, Chapura Chutney, Chhapra Chutney |
| Type: | Chutney |
| Course: | Condiment |
| Place Of Origin: | India |
| Region: | Eastern and Northeastern India |
| Associated Cuisine: | Tribal cuisine, Jharkhandi cuisine, Chhattisgarhi cuisine, Cuisine of Odisha |
| Main Ingredient: | Red weaver ants (Oecophylla smaragdina) and their eggs |
| Minor Ingredient: | Salt, ginger, garlic, and chilies |
Red Ant Chutney, also called Lal Chiti Chutney, Kai Chutney, Chapura, Chapda Chutney or Chhapra Chutney, is a traditional condiment from tribal communities in Chhattisgarh, Jharkhand and Odisha, 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]
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] [3]
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.[3] The chutney has been part of the diet of tribal communities in eastern and northeastern India for centuries.[4]
Chef Gordon Ramsay has included red ant chutney on his menu.[5] 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.[6]