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Odisha's GI-Tagged Red Ant Chutney: A Traditional Delicacy from Mayurbhanj
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CNBC TV18•23-09-2026, 16:26
Odisha's GI-Tagged Red Ant Chutney: A Traditional Delicacy from Mayurbhanj
- •Similipal Kai Chutney, made from red weaver ants, is a traditional food preparation from Odisha's Mayurbhanj district, known for its sharp, tangy taste.
- •This unique chutney, locally known as kai, has been a part of the food traditions of tribal communities for generations and is eaten with rice and other local foods.
- •The chutney received a Geographical Indication (GI) tag on January 2, 2024, recognizing its association with the Mayurbhanj-Similipal region.
- •Preparation involves grinding red weaver ants with ingredients like salt, garlic, ginger, and chili, often using a traditional stone grinder.
- •The collection and sale of these ants provide an additional source of income for local families, and similar red ant chutneys are found in other parts of India, though ingredients and methods vary.
Key Questions Answered
Similipal Kai Chutney is a traditional spicy and tangy preparation made from red weaver ants collected from the forests of Mayurbhanj. The cleaned ants and their nests are ground together with ingredients like salt, garlic, ginger, and chilli, often using a traditional stone grinder.
Similipal Kai Chutney officially received its Geographical Indication (GI) registration on January 2, 2024, recognizing its unique geographical origin and deep-rooted cultural tradition in the region.
The chutney derives its distinct sharp, tangy, and acidic flavor naturally from formic acid present in the red weaver ants, eliminating the need for added lemon or dry mango powder.
