Recently, on January 2, Odisha’s original red ant chutney (a kind of paste) was awarded the geographical indication (GI) tag. It is known as ‘Kai Chutney’ in Odia.
Red Ant Chutney originated from Odisha’s Mayurbhanj district, in which red weaver ants are used to make a chutney or a watery semi-solid paste. These ants are commonly found in the forests of Mayurbhanj, including the Similipal forests.
The chutney is made from red weaver ants that are known for their extremely painful sting. In addition to its taste, it also has impressive medicinal and nutritional properties. It is believed to be a good source of protein, calcium, zinc, vitamin B-12, iron, magnesium, potassium, etc.
The red weaver ants are collected from forests and then their eggs are gathered from their nests and cleaned before being used. The chutney is made by grinding a mixture of salt, ginger, garlic, and chillies to red ants.
This unique chutney is treasured for its role in the development of a healthy brain and nervous system, aiding in the management of conditions like depression, fatigue, and memory loss.
As per various research and studies, the inclusion of insects in the diet is encouraged as a good source of protein. Insects could substitute traditional animal protein sources like cows, which are known for significant emissions of heat-trapping gases.