Eggs and Tomato Soup

Directions

• First, put peeled tomatoes in a pan with a glass of water and cook on medium heat.
• Once tomatoes are cooked, mash them with a wooden spoon and strain through a sieve to extract the juice.
• Now mix tomato chutney, salt, and sugar into the juice and let it simmer on low heat for 3 minutes.
• Then add half a cup of cornflour mixture to the soup, mix well and keep stirring.
• Beat three egg whites and add to the soup gradually, cooking for a few more minutes.
• When the soup thickens, remove it from heat.
• Now sprinkle chopped green chili on top, the soup is ready.