Burmese Sour Tomato Seeds

The Burmese Sour Tomato is a traditional heritage variety from Myanmar, adapted to the hot, humid climate around Yangon. Unlike typical sweet tomatoes, it is valued for its sharp, tangy acidity and deep, savoury flavour that adds brightness to rich curries, stews, and sauces. The plants grow as vigorous, indeterminate vines that produce medium to large red fruits with pronounced ribbing, giving them a distinctive, mini-pumpkin shape. Each fruit has a smooth, satiny texture and typically weighs between 5 and 10 ounces.

These tomatoes perform well in dishes that require bold flavours. They hold their character against strong spices like turmeric, ginger, and chilli, making them ideal for thick bases for fish, lentils, or savoury relishes. Their natural acidity is essential in traditional Burmese cooking, adding tang and depth to every dish.

To grow, start seeds indoors 6 to 8 weeks before the last frost in soil between 21 and 29 °C. Germination usually occurs within 7 to 14 days. Transplant seedlings to a sunny spot once frost risk has passed and nights are above 15 °C. Fertile, well-draining soil is best, and sturdy stakes or cages will support the heavy fruit load. The plants continue producing throughout the season until late autumn.

Matures in about 80 days. This variety is prolific, heat-tolerant, and rewards gardeners with abundant fruit.

Recipes Using Burmese Sour Tomatoes

1. Burmese Tomato Curry (Khayan Chinthi Chet)

• Ingredients: Ripe Burmese Sour tomatoes, onion, garlic, ginger, turmeric, ground chilli, protein of choice (fish, chicken, or lentils), water, oil.

• Method: Chop tomatoes and sauté with onion, garlic, ginger, turmeric, and chilli. Add a splash of water and simmer until the tomatoes break down into a thick, tangy sauce. Add protein and cook until done. Serve hot with rice or flatbread.

2. Burmese Tomato Sambar

• Ingredients: 1 cup red lentils, 3–4 Burmese Sour tomatoes (quartered), turmeric, water, oil, mustard seeds, dried chillies, curry leaves.

• Method: Boil lentils in water with turmeric until soft. Add tomatoes and continue to cook until they melt into the lentils. In a separate pan, heat oil and temper mustard seeds, dried chillies, and curry leaves, then stir into the lentil mixture. Serve warm.

3. Burmese Tomato Relish

• Ingredients: Ripe Burmese Sour tomatoes, garlic, ginger, onion, fish sauce (optional), sugar, oil.

• Method: Finely chop tomatoes, onion, garlic, and ginger. Heat oil in a pan and sauté the mixture until thickened. Season with a pinch of sugar and a splash of fish sauce if desired. Serve as a condiment with rice or grilled vegetables.

4. Tomato and Lentil Soup (Burmese Style)

• Ingredients: 2 cups chopped Burmese Sour tomatoes, 1 cup red lentils, garlic, ginger, turmeric, chilli, water, oil.

• Method: Sauté garlic, ginger, and chilli in oil. Add tomatoes, lentils, turmeric, and water. Simmer until lentils are soft and tomatoes are fully broken down. Blend if desired for a smooth soup. Serve hot.

These seeds are available directly from Garden Faerie Botanicals in the heart of British Columbia, Canada. The collection features heirloom and heritage seeds that are personally cultivated organically without the use of any chemicals. Emphasizing historical, rare, non-GMO seeds, this selection preserves biodiversity through open-pollination.