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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.
For 4 servings
Prepare the Ants
Grind the Ingredients
Season and Finish
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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.
This odia recipe takes 15 minutes to prepare and yields 4 servings. At 88.53 calories per serving with 6.18g of protein, it's a beginner-friendly recipe perfect for side.
Rest and Serve
Add 1-2 dried red chilies along with the green chilies for a deeper, smokier flavor and extra heat.
Incorporate a tablespoon of fresh mint leaves along with the coriander for a refreshing and cooling contrast to the spice.
Lightly dry roast 1/2 teaspoon of cumin seeds and grind them with the other ingredients to add a warm, earthy dimension to the chutney.
Weaver ants and their larvae are packed with high-quality protein, which is essential for muscle repair, tissue growth, and overall body function.
The formic acid in the ants, along with vital minerals like zinc, is traditionally believed to strengthen the immune system and help the body fight off infections.
This chutney is a good source of essential minerals such as iron, calcium, and magnesium, which are crucial for maintaining healthy blood, strong bones, and proper nerve function.
It has a very unique flavor profile. It's predominantly sour and tangy due to the formic acid in the ants, combined with the sharp heat from green chilies, pungency from mustard oil, and a savory base from garlic and onion.
Yes, it is considered very healthy. Weaver ants and their eggs are a rich source of protein, iron, zinc, calcium, and Vitamin B12. They are a powerhouse of nutrients and are traditionally consumed for their immunity-boosting properties.
A single serving of approximately 55 grams contains around 45-55 calories. The majority of the calories come from the protein in the ants and the mustard oil.
Weaver ants are not typically available in commercial supermarkets. They are foraged from forests and are usually sold in local tribal markets (haats) in states like Odisha, Chhattisgarh, and Jharkhand.
Yes, you can use a small food processor or blender. However, a stone grinder is recommended for the best texture. If using a blender, pulse in short bursts to avoid creating a watery paste.
You can store it in an airtight glass container in the refrigerator for up to 3 days. As it's made with raw ingredients, it's best consumed fresh.