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Discover Odisha’s Famous Red Ant Chutney and Its GI Tag Journey
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News18•13-10-2026, 15:30
Discover Odisha’s Famous Red Ant Chutney and Its GI Tag Journey
- •Similipal Kai Chutney is a centuries-old culinary tradition made by tribal communities in Odisha’s Mayurbhanj district using wild red weaver ants.
- •Tribal collectors harvest the biting ants from leafy tree nests, providing vital supplementary income by selling them at local weekly markets.
- •The harvested ants and their eggs are washed, dried, and ground on a traditional stone slab with salt, garlic, ginger, and green chillies.
- •On January 2, 2024, Similipal Kai Chutney received an official Geographical Indication tag, celebrating its unique regional heritage.
- •Beyond its bold tangy flavor enjoyed with steamed rice, the chutney sustains local livelihoods and preserves indigenous knowledge.
Key Questions Answered
Similipal Kai Chutney is a centuries-old culinary tradition from Odisha's Mayurbhanj district made using wild red weaver ants. Collectors gather the biting insects and their eggs from leafy tree nests, thoroughly wash and dry them, and grind them on a traditional stone slab with salt, garlic, ginger, and green chillies.
Similipal Kai Chutney was officially granted a Geographical Indication (GI) tag registration certificate on January 2, 2024, recognizing its unique regional heritage.
The distinct sharp and tangy flavor comes naturally from the red weaver ants, which contain formic acid that eliminates the need for lemons or dry mango powder.
