Name: Weaver Ant Chutney
Prep time: 15 min
Cook time: 20 min
Total time: 15 min
Yield: 4 servings
Cuisine: odia
Ingredients: 1 cup Weaver Ants and Eggs (Cleaned and free of debris); 6 pcs Garlic Cloves (Peeled); 1 inch Ginger (Peeled and roughly chopped); 4 pcs Green Chilies (Stems removed, adjust to taste); 1 small Red Onion (Peeled and roughly chopped); 2 tbsp Coriander Leaves (Freshly chopped); 0.75 tsp Salt (Adjust to taste); 1 tsp Mustard Oil (Use for its pungent flavor)

Popularity

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Super tangy and energy-giving weaver ant chutney – a unique, gut-friendly relish that truly excites!

Nutrition per Serving

Calories

Protein

Carbs

Fat

kidney-friendly low-sodium low-cholesterol low-calorie low-phosphorus low-potassium

Recipes in this Meal

1. Weaver Ant Chutney

A unique and tangy chutney from the tribal regions of Odisha and Chhattisgarh, made by grinding weaver ants and their eggs with fiery chilies and aromatic spices. This delicacy, also known as Kai Chutney, offers a bold, sour, and spicy flavor profile, traditionally enjoyed with rice.

Prep15 min

Cook0 min

Servings4

Serving size: 1 serving

87cal

6gprotein

9gcarbs

Ingredients

1 cup Weaver Ants and Eggs (Cleaned and free of debris)
6 pcs Garlic Cloves (Peeled)
1 inch Ginger (Peeled and roughly chopped)
4 pcs Green Chilies (Stems removed, adjust to taste)
1 small Red Onion (Peeled and roughly chopped)
2 tbsp Coriander Leaves (Freshly chopped)
0.75 tsp Salt (Adjust to taste)
1 tsp Mustard Oil (Use for its pungent flavor)

Instructions

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About Weaver Ant Chutney

Super tangy and energy-giving weaver ant chutney – a unique, gut-friendly relish that truly excites!

This assamese dish is perfect for snack. With 86.66 calories and 6.2g of protein per serving, it's a kidney-friendly, low-sodium, low-cholesterol, low-calorie, low-phosphorus, low-potassium option for your meal plan.

fat

Prepare the Ants

Carefully sort through the weaver ants and their eggs, removing any leaves, twigs, or other debris. This is the most crucial step for a clean taste.
If needed, give them a very quick rinse in a fine-mesh sieve under cold water and immediately pat them completely dry with a paper towel. Ensure they are as dry as possible before grinding.

Grind the Ingredients

In a traditional stone grinder (sil batta) or a small blender/grinder jar, combine the cleaned ants and eggs, peeled garlic cloves, chopped ginger, green chilies, and the roughly chopped red onion.
Grind the mixture into a paste. For an authentic texture, aim for a coarse, semi-dry paste. If using a blender, use the pulse function to avoid making it too watery.

Season and Finish

Transfer the ground paste to a clean bowl.
Add the salt, pungent mustard oil, and freshly chopped coriander leaves.
Mix thoroughly with a spoon until all the ingredients are well combined.

Rest and Serve

Let the chutney rest for at least 10 minutes. This allows the sharp flavors of mustard oil and spices to meld together.
Serve this tangy and spicy chutney as a side dish with steamed rice, pakhala (fermented rice), or roti.

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