In Odisha’s Mayurbhanj district, the unique “Kai Chutney” prepared from red weaver ants has earned the Geographical Indication (GI) tag, as declared on January 2, 2024. This recognition highlights not only the dish’s flavour but also its nutritional value. The dish features red weaver ants, scientifically known as Oecophylla smaragdina, which are notorious for their sting that can cause skin blisters. These ants predominantly inhabit the lush forests of Mayurbhanj, including the renowned Similipal forests, the second-largest biosphere in Asia.
Process Of Making Red Ants Chutney:
Jagannath Patra, affiliated with the Krishna Vision Center, explained the process. Initially, the ants and their eggs are dried. Following this, a mixture of garlic, ginger, coriander leaves, cardamom, tamarind, salt, and a hint of sugar is incorporated to elevate its taste. Stored in glass containers, the chutney maintains its quality for up to a year.
Patra elaborated to Mint, “Ant nests are gently collected from trees, soaked in water, and then meticulously sorted. The selected ants, in various stages, are consumed or processed into the savoury ‘chutney’.”
“When needed, leafy nests housing the ants are carefully plucked from their host trees, then gathered in a bucket of water. After meticulous sorting and separation from leaves and debris, the preferred larval and adult stages of the ants are either consumed raw or transformed into a delectable ‘chutney’ through the addition of spicy ingredients,” Patra was quoted as saying by Mint.
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Nutritional Benefits:
Research from the Orissa University of Agriculture and Technology reveals that these ants are rich in proteins, calcium, zinc, vitamin B-12, among other nutrients. Consumption may enhance immunity, improve vision, and benefit the brain and nervous system.
For many tribal communities in Mayurbhanj, collecting and selling these ants and their chutneys provide essential income. Additionally, similar red ant chutneys are popular in neighbouring states like Jharkhand and Chhattisgarh.