How to Prepare Mayurbhanj’s Kai Chutney that May get GI Tag

Mayurbhanj: The Kai (Red Weaver Ant) Chutney of Mayurbhanj may get the Geographical Indications (GI) tag soon. The Odisha University of Agriculture & Technology (OUAT) submitted an application to the GI Registry seeking the tag for the Kai Chutney under the foodstuff category in December 2020. A meeting of the Consultative Group of Experts will be held on December 6 regarding it. GI Registry has constituted this Consultative Group as per Rule 33 of Geographical Indications (Registration & Protection) Rules, 2002.

Kai Chutney is one step away from getting the GI tag, but do you know how to make it. Here is the recipe.

Ingredients

• Red weaver Ants and their eggs
• Tomatoes
• Coriander
• Garlic
• Ginger
• Chili
• Salt
• Sugar

Method 

– First crush and dry all the ants and eggs, then grind them with a mortar and pestle.

–  Add tomatoes, coriander, garlic, ginger, chili, salt, and a bit of sugar to create a smooth, orange paste

– You can cook the paste with oil and chopped onions

– The chutney is ready to serve.

It is believed that this chutney is a great remedy for cough, flu, difficulty in breathing, cold, fatigue, and several other ailments.