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Chop the whole fresh or frozen green tomatoes into small dice and set aside.
Cut off the stems and roughly cut up the chillies. Remove the skin and roughly chop the ginger. Peel the garlic cloves.
Put the fish sauce into the food processor with the chillies and their seeds, garlic and ginger and blitz into a fine puree.
Spoon the puree into a deep, heavy-bottomed pan and add the sugar and wine vinegar.
Bring to the boil slowly, stirring as you go. When it comes to the boil, turn down to a simmer and add the diced tomatoes.
Skim off any foam that rises to the surface and cook gently for about 1 hour, stirring from time to time, to prevent the mixture catching and burning. Scrape the sides of the pot too, so that everything cooks evenly.
The mixture thickens as it cooks when it seems looks thick enough and your wooden spoon leaves a clear trail through the mixture take it off the heat..
Use a ladle or jug to pour it into warm, sterilised jars and seal.