Odisha's red ant chutney gets GI tag; here is how the locals make this unique recipe

Have you heard of the simple yet delicious red ant chutney that is made in Odisha? Also known as Kai Chutney or Chaprah, red ant chutney has been given the GI tag in Odisha. The tangy delicacy got the Geographical Indication tag on January 2, 2024. Its history and relevance are rooted in the region's flavours and traditions. In 2018, even British chef Gordon Ramsay had called it 'delicious'.

If you want to try making the chutney at home, we have an easy recipe that can be whipped up in minutes.

How Red Ant Chutney is Made

To make red aunt chutney, take two cups of red ants, two handfuls shredded coconut, 4-5 small red chillies, some salt, four cloves of garlic, mint and coriander leaves for taste. To make this chutney, pound ants using a mortar and pestle. If you want a more smoother and finer texture, bleed them with coconut and mint. Next, add finely chopped chilli if you want it spicy. Remove it from heat and add ant and coconut mix. Garnish with salt and coriander leaves.

How Villagers Acquire Red Ants For Chutney

Locals in Odisha and Chattisgarh make the chutney with red ants and their eggs. The villagers first get rid of male ants who are protecting the nests. After collecting the male ants, they head towards the egg-laying female ants.

These are then dried in sunlight and crushed before being made into a chutney. The tribals believe that this chutney cures flu, common cold, cough, fatigue and other health issues.

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