Odisha’s tribal loved “Kai chutney” needs special round applause
Once limited to village markets and tribal breakfast tables, this strong, high-protein paste gained recognition on India's culinary map on January 2, 2024, when it was granted a Geographical Indication (GI) tag.
The tribal communities of Mayurbhanj, tucked away in the lush forests of Odisha, have long fostered a distinctively colorful culinary tradition: Kai Chutney, a fiery condiment made from the eggs and red weaver ants (Oecophylla smaragdina). Once limited to village markets and tribal breakfast tables, this strong, high-protein paste gained recognition on India’s culinary map on January 2, 2024, when it was granted a Geographical Indication (GI) tag.
Kai Chutney’s journey starts with meticulous foraging in the forest. When harvesting ant nests from jackfruit, sal, or mango trees, tribal men make sure to leave enough mature ants for the nest to regrow. Using a stone mortar and pestle, the carefully cleaned ants and their eggs are ground into a coarse, tangy paste with salt, green chilies, ginger, garlic, and occasionally tamarind or mint. Traditionally, this potent chutney is served with rice water (pakhala) for lunch or finger millet gruel in the morning.
The nutritional density of Kai Chutney is what makes it unique. It is packed with protein, calcium, zinc, vitamin B-12, iron, magnesium, potassium, sodium, copper, and 18 amino acids, according to laboratory analyses conducted by Odisha University of Agriculture and Technology (OUAT). It is used to treat colds, coughs, fevers, digestive problems, arthritis, skin infections, jaundice, and poor vision, according to tribal health wisdom, which goes beyond simple sustenance. Some families go one step further and make mustard oil infused with ants, which is thought to strengthen babies and relieve rheumatism.
Kai Chutney is more than just food for more than 500 tribal families; it is their source of income. They rely on selling it at weekly markets, where live ants can fetch between Rs 400 and Rs 700 per kg, while the chutney itself can fetch up to Rs 1,000 per kg. Aside from validating their ancestral food heritage, receiving the GI tag increases the likelihood of hygienic, regulated production for wider markets and helps prevent misuse.
Kai Chutney, also known as “chapda chutney,” is a prime example of the entomophagy customs that are practiced in Odisha, Jharkhand, Chhattisgarh, and West Bengal. It supports the FAO’s international appeals to investigate insects as sustainable protein sources that have advantages over traditional livestock from an ecological standpoint.
Kai Chutney is ready to move beyond its tribal origins now that it is protected by its GI status. It is evidence of dietary innovation, forest biodiversity, and indigenous knowledge. Mayurbhanj’s legacy will be revived on national and international tables as eco-conscious chefs and health-conscious consumers experiment with this “ant superfood,” a fiery reminder that even the tiniest creatures in nature can have the strongest flavors.
