Odisha Red Ant Chutney: Different types of things are prepared and eaten in different states of India. The country’s cuisine is very famous all over the world. People also eat them with relish. Many types of chutneys are made here like mango, coriander, mint, amla etc. But, have you ever eaten red ant chutney? Are you shocked to hear this? Actually, people in Odisha eat red ant chutney with great enthusiasm. The special thing is that this special chutney has been honored with the GI tag (geographical indication tag) award on January 2, 2024. It is also eaten in Chhattisgarh and Jharkhand. Let us know how red ant chutney is made and what are its benefits.
Where is red ant chutney made
Red ant chutney is made by the tribal people living in Mayurbhanj district of Odisha. This chutney has received the GI tag for its special taste. This chutney is made from red weaver ants, which is called Kai Chutney. It is rich in medicinal and nutritional properties. The sting of the red weaver ant is very painful and if it bites, blisters appear on the skin.
How to make red ant chutney
These ants are found in the forests of Mayurbhanj district. After collecting the ants and eggs from their holes, they are cleaned. After that people grind them and dry them. Then add garlic, ginger, chilli and salt and grind it again. People prepare red weaver ant chutney in this way and eat it.
what are the benefits
It is believed that this chutney is rich in protein, calcium, zinc, vitamin B-12, iron, magnesium, potassium etc. Eating this keeps the brain and nervous system healthy. There is no problem of fatigue, depression, memory loss. Hundreds of tribal families of this district earn their living by selling these ants and chutney.
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Tags: food, Food Recipe, Lifestyle
FIRST PUBLISHED: January 12, 2024, 11:34 IST
