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Similipal Kai Chutney

Similipal Kai Chutney mind map
Recent News
Received GI Tag
When
January 2, 2024
Where
Mayurbhanj District, Odisha
Origin
Tribal People
Location
Mayurbhanj District
Districts Involved
Keonjhar, Sundargarh
Main Ingredient
Red Weaver Ants
Known Locally As
Kai
Culinary Tradition
Hundreds of Years
Nutritional Value
Medicinal Properties
Recipe
Basic Ingredients
Cleaned Ants
Ginger
Garlic
Chillies
Salt
Preservation
Lasts Six Months
Room Temperature
Consumption
With Meals, Snacks

Similipal Kai Chutney is a traditional delicacy from the tribal regions of Odisha’s Mayurbhanj district, primarily made from red weaver ants known locally as ‘Kai’. This unique chutney, part of the culinary heritage for hundreds of years, received a Geographical Indication (GI) tag on January 2, 2024. The chutney, celebrated for its medicinal properties and nutritional value, typically includes ingredients like ginger, garlic, chillies, and salt. It’s noted for its long shelf life, lasting up to six months at room temperature, and is commonly consumed with meals and snacks.

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