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Raw Goji, Inca Berry & Cumquat Relish

Raw Goji, Inca Berry & Cumquat Relish

A delightfully tangy addition to a cheese platter. We serve this relish with our Vegan Lentil Pate. If you can’t find cumquats, just use half an orange, mandarin or pink grapefruit.



  • 1 cup inca berries
  • 2 teaspoons freshly grated ginger
  • Pinch of dried chilli flakes
  • 2 tablespoons mild flavoured oil
  • ½ teaspoon salt
  • 3 tablespoons fresh orange juice
  • 1 tablespoon apple cider vinegar
  • 4 small oval cumquats
  • 2 tablespoons goji berries
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon chopped fresh coriander


Soak the inca berries in hot water for 2 hours.

Drain and place into a food processor or high speed blender with the ginger, chilli, oil, salt, orange juice and vinegar. Blend until smooth. Transfer to a bowl.

Finely dice the red onion, cumquats and coriander, then stir into the relish. Add the goji berries, stir and store in a clean glass jar.

Keeps for 2 weeks refrigerated.

From ‘WARM food for cool weather’ by Monica Topliss. Image: Alain Bouvier