Cook the jackfruit in a large pan of boiling salted water for about 30 minutes, or until soft.
Drain and spread out on a piece of muslin (cheesecloth) or tea (dish) towel and let it dry for about 5-6 hours.
Boil the jaggery or sugar and vinegar in a pan for about 5 minutes, or until the jaggery dissolves completely.
Pass it through a sieve (strainer) into a bowl.
Then season with salt and add the ground coriander, aniseeds, chilli powder and ginger.
Add the dried jackfruit, then mix together.
Store in a sterilized jars.