Photograph — Red chillies, one of the ingredients ground into the chutney (representative photograph). Source image unavailable; caption preserved.
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Preserved & Fermented Foods · Odisha — Mayurbhanj (Similipal)
Similipal Kai Chutney (Red Weaver Ant Chutney)
An unusual, tangy, protein-rich chutney made by tribal communities of Similipal's forest belt from red weaver ants and their eggs, ground with local spices — one of the few insect-based foods anywhere to hold a GI tag.
GI status: GI-registered, 2023
Shelf life: 4–6 months refrigerated / longer in traditional fermented form
Women-led sector
| Category | Preserved & Fermented Foods |
|---|---|
| Region | Odisha — Mayurbhanj (Similipal) |
| GI status | GI-registered, 2023 |
| Typical shelf life | 4–6 months refrigerated / longer in traditional fermented form |
| Women's role in production | Made by the Ho, Santal and Munda tribal women of the Similipal forest fringe, who forage the red weaver ants and prepare the chutney using recipes passed down through generations of women foragers and cooks. |
Why this fits a low-wastage SHG model: A distinctive story-product with real export/novelty appeal; its shelf life is shorter than dried spices, so a federation stocking it would plan smaller batch runs to match demand rather than holding large inventory.
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