Recognising Odisha’s culinary heritage, the beloved delicacy known as “Kai Chutney” has been bestowed with the prestigious geographical indication (GI) tag under the Geographical Indications of Goods (Registration and Protection) Act, 1999[1]. Hailing from the Mayurbhanj district, this savoury condiment from red weaver ants stands out for its unique cultural significance and remarkable health benefits.
Weaver ants, scientifically known as Oecophylla smaragdina, play a central role in the creation of Kai Chutney. These industrious insects are commonly found in Mayurbhanj throughout the year, crafting nests from the leaves of host trees. Their nests, ranging from small single-leaf structures to large elliptical formations, demonstrate impressive resilience against wind and water.
The culinary journey of Kai Chutney begins with the careful collection and cleaning of red weaver ants from their forest habitats. Tribal communities, deeply rooted in this age-old tradition, sustain their livelihoods by harvesting these insects and crafting the renowned chutney. The preparation process involves grinding a blend of salt, ginger, garlic, and chillies with the collected ants and their eggs, resulting in a flavorful and aromatic paste.
But Kai Chutney is more than just a culinary delight; it’s also celebrated for its numerous health benefits. Packed with essential nutrients such as protein, calcium, zinc, and vitamins, this unique condiment offers a natural boost to one’s well-being. It is believed to alleviate ailments like flu, common cold, and whooping cough while enhancing appetite and vision.
Beyond its nutritional value, Kai Chutney holds cultural significance among the tribal communities of Odisha. It serves as a symbol of tradition and heritage, embodying centuries-old practices passed down through generations. Additionally, integrating red weaver ants into the diet showcases a sustainable approach to food production, offering an eco-friendly alternative to conventional livestock farming.
With its recent recognition through the GI tag, Kai Chutney stands as a testament to the rich culinary diversity of Odisha and the innovative utilisation of local resources. As this beloved condiment continues to captivate taste buds and promote well-being, it reinforces the importance of preserving and celebrating indigenous food traditions[2].
Author: Gayatri Singh, UPES, Dehradun
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