Place all of the relish ingredients into a large pan and bring to the boil then simmer for 1 hour until the juices have reduced and are syrupy.
To make the wedges, heat the oven to 220°C/Gas 6. In a bowl mix together the wedges, paprika, coriander and oil along with a pinch of salt until the potatoes are well coated. Tip into a baking tray and cook for 40 minutes until crisp and cooked through.
Serve the wedges with a good dollop of relish.
NB. To store the relish sterilise jars by running them through a hot wash in your dish washer or boiling in a pan of water for 10 mins. Also great with cheese, cold meats or with sausages. The flavour will improve if kept for a few weeks. Once open keep in the fridge.