Red ant chutney
Chhapra Chutney made from Red Ant, a food of Baster region of Chhattisgarh at Aadi Mahotsav | |
| Alternative names | Kai Chutney, Chapura Chutney, Chhapra Chutney, Hao Rit |
|---|---|
| Type | Chutney |
| Course | Condiment |
| Place of origin | India |
| Region or state | Eastern and Northeastern India |
| Associated cuisine | Tribal cuisine, Jharkhandi cuisine, Chhattisgarhi cuisine, Cuisine of Odisha, Cuisine of West Bengal |
| Main ingredients | Red weaver ants (Oecophylla smaragdina) and their eggs |
| Ingredients generally used | Salt, ginger, garlic, and chilies |
Red ant chutney, also called Kai Chutney, Hao Rit, Chapura, Chapda Chutney or Chhapra Chutney, is a traditional condiment from tribal communities in Chhattisgarh, Jharkhand, Odisha and West Bengal, 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.