What kind of oil to pour into 2 tbsp. Diesel engines "Japanese"

Quite often, after purchasing a Toyota car with a diesel engine 1C, 2C, 2C-T, owners begin to be tormented by questions - which oil And How many necessary flood V engine in summer And in winter? Also, when to pour, after what time or after what mileage of the car?

For diesel engines 1C, 2C, 2S-T Toyota cars must use oils according to API classifications. Recommended oils of class CD, CE, CF.
Which oil to use viscosity(SAE) depending on the season (winter, summer, autumn, spring) and temperature?

• From minus 7° C and above, an oil with a viscosity of 20w-50 is recommended;
• From minus 12 °C and above, oil 15w-40; from minus 18 °C and above, fill in 10w-30 oil;
• From plus 10 °C and below it is better to use oil with a viscosity of 5w-30.

Oils can be used from different manufacturers with the specified characteristics. Regarding the use of oils for diesel engines from Russian manufacturers, then it is better not to use them.

Frequency of oil changes on diesel Toyotas with engines 1C, 2C, 2S-T

Note: when operating a vehicle (engine) in extreme conditions (in the mountains, in conditions of elevated temperatures and increased dustiness), replace motor oil should be done twice as often.

How to check the oil level in a 1C, 2C, 2C-T engine?

To do this you need to do the following:

How to change the oil in a 1C, 2C, 2S-T engine on Toyotas?

In order to change the engine oil, you need to perform simple steps in the following order:

1. Park the car on a level place;
2. Warm up the engine, then turn it off;
3. Open the engine oil filler neck and remove the cap;
4. Unscrew the oil drain plug from the bottom of the engine on the oil pan and drain it into a container;
5. Replace the gasket with a new one and tighten the plug on the pan.
6. Fill the engine with fresh oil in accordance with filling containers(see below);
7. Replace the oil filler cap;
8. Check the oil level again and make sure there are no leaks;
9. Check the oil level and make sure there are no leaks with the engine running.

I pay special attention! When changing the oil periodically, be sure to replace oil filter engine.

Based on the requirements of the car engine, motor oil is selected according to two main criteria: the level of performance properties according to API and viscosity according to SAE.

Which one is better to use?

If you do not want to fill in the original branded oil, then you can get by with non-original oil. And in order not to lose the warranty, you should choose it with the clearance and approval of the auto concern. The approval of the car manufacturer is one of the main guidelines when choosing. The approval designation indicates not only the name of the car brand, but also a special index, which is comparable to what appears in the automobile documentation.

Russian legislation does not limit the right of a car owner to use technical fluids of any brand. The main thing is that the product specifications comply with the manufacturer's recommendations. In the event of a breakdown of the engine, which was filled with non-original oil that meets the basic requirements, the dealer can refuse warranty repairs only if an examination establishes that it was counterfeit.

SAE classification

The viscosity of the oil is indicated by the most noticeable numbers on the canister - this is the SAE classification. Two numbers separated by a W indicate that it is all-season. The first numbers indicate the minimum negative temperature at which the engine can be cranked. For example, when designating 0W-40, the lower temperature threshold is -35 o C, and for 15W-40 it is -20 o C. The number after the hyphen indicates the permissible range of viscosity changes at 100 o C.

Performance ranges of winter, summer and all-season oils

• when the car mileage is less than 50% from the planned resource ( new engine) it is necessary to use oils of classes 5W30 or 0W20. This is due to the fact that new engines have no wear, all clearances are minimal, so the bearings operate at lower viscosity.
• when the car mileage is more than 50% from the planned resource (technically sound engine), it is advisable to use 5W40 class oils. This is due to the fact that with high wear, the load-bearing capacity is compensated by an increase in viscosity.

Modern engines require low viscosity oil, because... it has low energy-saving properties and allows you to save fuel. Liquids with a viscosity of no higher than 30 are poured from conveyors. If the car has a long mileage and increased consumption is noticeable, then oil with a higher viscosity index should be poured.

Classification by API

The levels of performance properties according to API, in order of increasing quality requirements, are divided into categories "S" into classes (SA, SB, SC, SD, SE, SF, SG, SH, SJ, SL, SM and SN). The further the second letter is from the beginning of the alphabet, the better. For gasoline engines, the most modern marking is SN, and for diesel engines - CF. To designate universal oils that are used for gasoline and diesel engines, double marking is adopted, for example, SN/CF.

All liquids with a quality higher than SL can be classified as energy-saving - they save fuel. The difference in actual operation will be 2-3%. It is unlikely that you will feel it.

Next, you just have to choose a brand. There is a wide choice here: domestic oils comparable to many foreign ones - after all, in their production they use modern base materials and additive packages. The main thing is not to run into a fake and buy in branded stores. Or choose the ones in tins, which are difficult to counterfeit.

We took three fully synthetic imported motor oils with SAE 5W‑30 viscosity from leading manufacturers that occupy the lion's share of the domestic market - ExxonMobil, Shell and Castrol. To this trinity they added the not so common, but no less well-known Motul oil.

How did you experience it? Using each of the oils, a specially prepared bench engine was spun in specified modes for one hundred and twenty hours, while its characteristics were compared at various stages of testing. The engine is a domestic eight-valve VAZ-21114 with injection, with a modified control program and an oil cooling system for the pistons.

Why is the engine not a foreign brand? Test conditions do not allow. The technique requires opening the engine before and after testing, measuring, checking defects, photographing and weighing parts. But modern non-Ukrainian motors cannot be disassembled or reassembled - crankshaft You can't take it off there. More precisely, you can remove it, but putting it back is already prohibited.

After a fixed time, we took samples of the oil - three times - to assess the rate of its aging. Changes in the physical and chemical parameters of the oil, as well as the content of wear products in it, were monitored. And opening the engine clarified the idea of ​​​​deposits and wear.

To eliminate doubts about possible counterfeits, we sent fresh oil samples to the laboratory to determine basic physical and chemical parameters and compared them with the indicated manufacturers. If they match, it means the oils are real, not fake. Another thing surprised me: the initial parameters of all four oils are almost the same. Are they from the same barrel? From different! This was discovered after measuring the dynamic viscosity over the entire temperature range. But first, let’s remember what viscosities generally exist.

KINEMATIC, DYNAMIC AND HTHS

There is a direct relationship between oil viscosity, friction losses and the wear rate of the friction unit. In classical hydrodynamics, two characteristics of viscosity are distinguished - dynamic and kinematic. It is the dynamic viscosity of the oil that is important for the engine, since it takes into account the change in density depending on temperature. And kinematic viscosity is important for oil workers; it can be accurately determined by a capillary viscometer. Previously, the viscosity parameters prescribed by the SAE class limited only the possible range of changes in the kinematic viscosity of the oil at a temperature of 100 °C. This range is for SAE oils 30 is 9.3–12.6 cSt; for SAE 40 oils it is wider than 12.6–16.3 cSt.

Now the SAE classification is supplemented by restrictions on dynamic viscosity at 150 °C. This is the so-called high-temperature viscosity HTHS (High-Temperature, High-Shear).

Previously, it was believed that the SAE classification was enough to select an oil, but then it turned out that it was not enough. Oils from the same group at operating temperatures can differ in viscosity by tens of percent, and this is essential for engine operation. That is why an additional restriction was introduced.

Manufacturers of modern oils are guided by opposing priorities. Thus, Shell claims the low viscosity of Helix Ultra oil, which determines low friction losses. And Motul has specially developed 8100 X-clean FE oil, which claims a high HTHS value. Who is right?

To complete the picture, we will go through all temperatures - from winter to fully operating modes, like a fully warmed-up engine. The highest values ​​of high-temperature HTHS viscosity at the first test are for Motul 8100 X-clean FE oil, as promised by the manufacturer: 3.2 mPa s versus 2.7 mPa s for Mobil. The run-up is almost 20%! This means that this oil will reduce the load on the bearing by 20% - or will increase the pressure on the bearing by the same 20% without worsening its operating conditions. The price for this is the highest values ​​of dynamic viscosity at negative temperatures: 8330 mPa s for Motul oil versus 6220 mPa s for Mobil oil. This means that in the Arctic and Antarctic regions it will be more difficult to start an engine with Motul oil.

However, it is more interesting to trace the dynamics of changes in this parameter throughout the entire period of testing. Mobil 1 ESP Formula and Motul 8100 X‑clean FE oils for 120 hours of torture Russian engine and Russian (not the best, as everyone says) fuel changed its parameters slightly and quite predictably. During testing, dynamic viscosity over the entire temperature range increased by only 3–5%.

But Castrol Edge FST and Shell Helix Ultra oils changed their viscosity by 21–28%! Moreover, the increase in viscosity of Castrol oil began almost immediately - such dynamics are uncharacteristic of the normal behavior of the oil. And Shell oil held up well until the middle of the test, but gave up in the second half of the cycle. As a result, by the end of the tests, the advantage that these oils had over Motul oil in terms of viscosity at low temperatures completely disappeared. Those planning to use these oils in harsh northern conditions have something to think about.

An even more expressive picture reflecting the rate of aging of oils is provided by an analysis of the dynamics of changes in kinematic viscosity at 100 °C.

And again: with Motul oil the viscosity remains virtually unchanged. For Mobil oil, the change in viscosity is more noticeable, and by the end of the test period it reached a threshold value. But Castrol produced a very significant increase in viscosity at 100 °C, jumping far beyond the permissible limits. The most interesting thing is that the viscosity at 40 °C began to decrease towards the end of the tests - this can be seen from the data in the final table. The viscosity index has gone as high as 210!

Viscosity index is an important parameter of motor oil, which characterizes the rate of change in viscosity with increasing temperature. The higher it is, the smaller the difference between viscosities at high temperature and at low. For full synthetics it usually lies in the range of 160–180.

And another strange thing about Castrol oil. Usually the alkaline number gradually decreases: a complex of detergent additives is activated. But here, on the contrary, growth!

It is possible that calcium or another element is returned to the oil from deposits formed in the engine, to which the device reacts. By the way, for the other three oils the same method gave the expected result.

We assessed the energy saving of oils twice, comparing it in the modes of our cycle with both fresh oil and 120 engine hours used. These results are also summarized in tables.

Here again it is appropriate to return to the conversation about HTHS. The oil with the highest HTHS value - Motul 8100 X‑clean FE - also showed the best result here. However, judging by the results, all tested oils can easily be classified as energy-saving. But those with a lower viscosity growth rate had the least changes in fuel consumption and engine power after a cycle of long-term tests. The effect of high-temperature viscosity was most clearly manifested when analyzing the protective functions of the oil. Analysis of the content of wear products in oil samples selected at the final stage of testing clearly reveals the unconditional leadership of oils with high HTHS. This is Motul 8100 X‑clean FE. Quite understandably: higher viscosity means greater thickness of the separating layer and less .

Opening the engine after the test cycles showed approximately the same final level of high- and low-temperature deposits, while more stable oils gave a slightly better result. But in general, all oils showed high results in these parameters, typical of high-quality synthetics.

NOT FOR RUSSIA?

Why did the oils perform differently during the tests? Two of them - Motul 8100 X-clean FE and Mobil 1 ESP Formula - worked without any problems, while the other two showed not so optimistic results. The very nature of oil aging, when the viscosity begins to decrease, but other parameters generally remain normal, most often indicates that the additives included in the used additive package are in conflict with something.

By undertaking this examination, we wanted to continue the topic of “oil plague” that we raised three years ago - unpredictable decomposition of oil, which produces black tar in the channels of the lubrication system, oil pan, and valve mechanism. This disease has killed more than one hundred engines. And oil workers named as one of the possible culprits of this disaster Russian gasoline. Then we found other causes of the “plague”, which were confirmed by experiment. But it was necessary to check the version about the influence of bad gasoline.

The solution was found after our examination of cheap 95 gasoline (ZR, 2015, No. 5), during which it turned out that most of them contain prohibited methanol. This is exactly the gasoline we used for our tests.

Thus, our research has confirmed that bad gasoline can really ruin the oil, and with it the engine. Yes, but Motul 8100 X-clean FE and Mobil 1 ESP Formula oils, running on the same gasoline, did not express any complaints about it! This means that the additive package can be adjusted so that the oil works normally under our conditions. Another thing is that not everyone succeeds.

In the meantime, we repeat: drive around unchecked gas stations in a wide circle! When it comes to choosing motor oil, we recommend choosing products with a higher HTHS value.

The motor, nerves and wallet will be more intact!

Fasting consists not only of eating rarely, but of eating little; and not in eating once, but in not eating much. The fasting person is unreasonable who waits for a certain hour, and at the hour of the meal, he completely indulges in insatiable eating, both in body and mind.

Venerable Seraphim of Sarov

Potato salad with garlic

Potatoes, garlic, vegetable oil, vinegar, salt.

Cut the peeled potatoes into cubes, boil until half cooked in salted water, drain the water, cover with a lid and steam until cooked. Cool the potatoes and put them in a salad bowl. Crush the peeled garlic with salt, season with vegetable oil and vinegar, mix, season the potatoes with the resulting sauce, sprinkle with finely chopped green onions.

Onion salad

Art. l. rice, 4 medium onions, 10-75 walnuts, 3 tbsp. vegetable oil, 2 tbsp. l. Wine or table vinegar, salt, pepper, carrots.

Bake the unpeeled onions in an oven heated to 190°C for about 1.5 hours. Cool, peel and finely chop. Heat the oil in a deep frying pan, fry the rice, then add 200 ml of water and simmer it over low heat until cooked, cool. Combine rice with chopped onion and chopped walnuts. Shake the oil with vinegar, salt, pepper and pour the dressing over the salad. Garnish with finely grated raw carrots.

Bean salad 1

100 g of different beans (red, white, etc. - 3-4 varieties), 2 apples, 100 g of chopped green onions, 1 small onion, 1 clove of garlic, parsley, 4 tbsp. l. Vegetable oil, 2 tbsp. l. lemon juice, 1 tsp. mustard, salt, sugar, pepper.

Mix beans and soak overnight. Then cook without salt until tender (30-40 minutes). Cool, finely chop the onion and green onions, mix with chopped herbs, crushed garlic, finely chopped apples. Pour in vegetable oil and lemon juice with sugar, add mustard, salt and pepper, shake well and pour this sauce over the beans.

Bean salad 2

100 g beans, 1 carrot, bunch, 1 tbsp. l. parsley, 10 g vegetable oil, 4 g vinegar, 10 olives, salt to taste.

Soak white beans in warm water for 2 hours. Then drain and add cold water so that it covers the beans. Cook over low heat.

As soon as the water boils, remove from heat, drain and add fresh boiling water. Put it back on the fire, add onion, parsley, carrots and cook until tender. After this, discard the beans until they have cooled, add salt and season with vinegar mixed with vegetable oil. Then add chopped olives and onion cut into rings.

Mushroom salad with onions

200 g of salted or pickled mushrooms, 30 g of green or onion mushroomsonion, 3 tbsp. l. vegetable oil.

Cut the mushrooms into strips, combine with chopped green or onions, season with vegetable oil, mix, put in a salad bowl and garnish with onion rings.

Marinated mushroom salad

300 g pickled mushrooms, apple, onions, tbsp. l. vegetableoils, salt, ground black pepper, dill.

Cut the mushrooms into strips, the onion into rings, grate the apple on a coarse grater. Combine everything, season with salt, pepper, vegetable oil, put in a salad bowl, garnish with onion rings and sprinkle with finely chopped herbs.

Salad "Klyukovka"

0.25 heads of cabbage, 1 carrot, 1 parsley root, 2-3 tbsp. l. finely chopped green onions, 3-4 tbsp. l. cranberry juice, 2 tbsp. l. dill, 2 tbsp. l. vegetable oil, pepper, salt.

Chop the cabbage into small strips, grate the carrots and parsley root on a coarse grater. Grind the shredded cabbage, carrots and roots well with salt, add chopped dill and green onions. Before serving, pour over cranberry juice, vegetable oil and pepper.

Russian pickle

Boiled potatoes, sauerkraut, pickled cucumbers, pickled mushrooms, pickled tomatoes, pickled onions, boiled carrots, greens (you can add other pickles, pickled vegetables and fruits).

Cut potatoes and carrots into circles, cucumbers into slices and circles, cut large mushrooms in half, add whole tomatoes, cut onions into rings. Place all the products beautifully on a dish, pour over vegetable oil, and garnish with herbs.

White mushroom vinaigrette

12-18 large fresh porcini mushrooms, vegetable oil, salted lemon, plums, capers, olives, salt.

Soak the mushrooms, wash them, boil them in salted water, let the water drain, dry a little with a towel, dip in batter, sprinkle with breadcrumbs and fry in vegetable oil. Cool the mushrooms, place on a dish, garnish with salted lemons, plums, capers, olives and pour over cold sauce.

Vinaigrette of salted milk mushrooms, saffron milk caps and porcini mushrooms

12-18 porcini mushrooms, milk mushrooms, saffron milk caps, 2-3 tbsp. l. vegetable oil, 2 tbsp. l. sugar, 1 tsp prepared mustard, 1 tbsp. l. chopped green onions,capers, salt, pepper, vinegar.

Soak the mushrooms overnight, boil them in salted water, cut them in half, place the porcini mushrooms in the middle of the dish, place milk mushrooms and saffron milk caps alternately around, and pour over the Provençal sauce. For the sauce: grind vegetable oil with salt and sugar, add mustard, a little pepper, dilute with vinegar in half with boiled water, add chopped capers and green onions to the sauce.

Bean cabbage rolls

150 g beans, 300 g onions, 120 g carrots, 60 g celery, 120 g rice, 750 g sauerkraut, 60 g vegetable oil, ground red and blackRed pepper Bell pepper, salt.

Boil the beans in water until tender along with coarsely chopped onions, carrots, and celery root. Place the finished beans in a colander, and then combine with finely chopped onions and fried in vegetable oil, boiled rice, ground red and black pepper, and salt. Mix the mass thoroughly. Separate a head of sauerkraut into leaves, roll each leaf with minced meat on it into a sausage shape. Place a layer of shredded sauerkraut on the bottom of the pan, cabbage rolls on top, cover them with whole cabbage leaves, pour in the cabbage brine and part of the broth in which the beans were cooked, and simmer over low heat. Serve cold with red bell pepper.

Beans (lobio) boiled with wine vinegar

500 g beans, 1/3 tbsp. vegetable oil, 3 onions, 0.5 tbsp. wine vinegar, black pepper, salt.

Boil the beans, pour the broth into a separate bowl. Pour vegetable oil into a frying pan, add chopped onions and sauté. Then add salt, ground black pepper, wine vinegar, stir and simmer for another 2-3 minutes. Then combine with boiled beans, pour in 1 tbsp. decoction, give 1-2 minutes. simmer and remove from heat.

Beans (lobio) boiled with wine vinegar and nuts

500 g beans, 0.25 - 0.5 tbsp. wine vinegar, 0.5 tbsp. peeled walnuts, 4 sprigs of cilantro, 2 onions, 2 leeks, a clove of garlic, 2 sprigs of parsley, capsicum, salt to taste.

Boil beans in the usual way. Crush peeled walnuts, cilantro, garlic, capsicum and salt together, dilute with vinegar, add chopped onions, finely chopped leeks and parsley. Combine everything with boiled beans and cook for 10 - 15 minutes, then remove from heat and let cool. This dish can be prepared more simply: add boiled beans to the resulting mass, mix everything well, place on a plate and sprinkle with finely chopped onions on top.

Beans (lobio) boiled with almonds

600 g red beans, 30 g raisins, 20 g peeled almonds, 20 g honey, salt to taste.

Place the boiled beans on a sieve, rub with a spoon, transfer to a bowl, add salt, add washed raisins, crushed almonds, honey and mix everything well. Then put it in a salad bowl and carefully trim it with a spoon.

Caviar made from bread and garlic

200 g wheat bread, 3 medium heads of garlic, 20 pcs. walnuts,2 tbsp. l. vegetable oil, 75 g lemon juice or table vinegar, salt.

Grind the garlic with salt, add chopped walnut kernels and grind again. Squeeze out the slices of wheat bread soaked in water and mix with the garlic-nut mixture. Beat the resulting mass with a wooden spoon, gradually adding vegetable oil until puree is formed, season with lemon juice or table vinegar. Place the caviar in a salad bowl and smooth it out with a knife.

Carrot caviar

1 kg of carrots, 500 g of onion bunch, 1 tbsp. tomato paste diluted with water,1 tbsp. vegetable oil, 5 bay leaves, 3 cloves of garlic, salt and pepper to taste.

Place tomato paste diluted with water to the consistency of thick sour cream and finely chopped onion in a saucepan, pour in vegetable oil, add bay leaf, add salt and simmer until the tomato is reduced and the onion becomes completely soft. While the onions are stewing, peel the carrots, grate and fry in a frying pan in a small amount of vegetable oil, adding water so that the carrots are stewed until soft. When the onions and carrots are ready, combine them and, stirring well, place in a heated oven. In the prepared caviar, add a few bay leaves, crushed garlic with salt, pepper and, when cool, place in a glass jar. Tie the jar with cellophane or close it with a lid. Caviar can be stored in the refrigerator for several months.

Pickled cucumber caviar

1 kg_ pickled cucumbers, 200 g onions, 50 g tomato puree, 40 g vegetable oil, salt and pepper to taste.

Finely chop the pickled cucumbers and squeeze the juice from the resulting mass.

Fry finely chopped onions in vegetable oil, add chopped cucumbers and continue frying over low heat for half an hour, then add tomato puree and fry everything together for another 15-20 minutes. A minute before being ready, season the caviar with ground pepper and salt. In the same way you can prepare caviar from salted tomatoes.

Vegetable caviar

3 beets, 1 carrot, 1 onion, 0.5 tsp. tomato puree, 1 tbsp. vegetable oil, citric acid, herbs, salt.

Boil the beets. Chop and sauté carrots and onions, add tomato puree. Pass everything through a meat grinder. Simmer the resulting mass. Season with vegetable oil, add citric acid and herbs.

Jellied dried porcini mushrooms

100 g dried porcini mushrooms, salt.

For jelly : 1 tbsp. l. (with top) gelatin, 2 tbsp. water, 3 tbsp. mushroom broth.

Boil the mushrooms, strain through a sieve, chop, and pour into a salad bowl. Pour gelatin with water, heat until completely dissolved, without allowing it to boil, combine with hot mushroom broth. Measure the volume and, if it is less than 5 tbsp, add boiling water. Add salt, pour over the mushrooms, stir, let cool and put in the refrigerator.

Jellied carrots and green sugar peas

400 g carrots, 200 g dried green peas (400 g fresh shelled),Art. l. (without top) gelatin, dill, parsley, salt.

Chop the carrots and boil in salted water, put in a salad bowl, strain the broth. Pour water over the peas for 6 hours, boil in it, strain the broth. Mix carrots and peas, add chopped herbs, stir. Combine the decoctions. Pour gelatin into 2 tbsp. broth, heat until completely dissolved, without bringing to a boil. The volume of liquid should be 2.5 tbsp. (if there is not enough, add hot broth or boiling water).

Add salt, pour over the peas and carrots, stir, when cool, put in the refrigerator.

Cauliflower aspic

Cauliflower, salt.

For the jelly:1 tbsp. l. gelatin, 2.5 tbsp. vegetable broth.

Boil the cabbage in a small amount of salted water, cut into thin slices, and place in a salad bowl. Strain the broth, pour 2.5 tbsp of gelatin. hot broth, heat until completely dissolved, without boiling, and pour over the cabbage. Let cool, put in the refrigerator.

Potato jellied meat

12-15 potatoes, 2-3 onions, 3-4 tbsp. l. vegetable oil, 10-12 cloves of garlic, 0.5 tbsp. boiled water, salt, ground pepper, herbs (you can use dried herbs).

Boil the peeled potatoes. Drain the broth, rub the hot potatoes, add fried onions, ground pepper and dilute the prepared potatoes with vegetable oil to the consistency of thick sour cream.

Place the mixture in a plate in a 4-5 cm layer. Level the surface, apply a wave-like pattern with a spoon and place in the refrigerator for 2-3 hours.

Sprinkle chilled potato jellied meat with finely chopped herbs. Serve the garlic dressing separately. For the dressing: grind the garlic with salt, add boiled water, add ground pepper.

Apple chutney

100 g raisins, 1 small onion, 2 apples, 3 tbsp. l. lemon juice, 1 tbsp. l. honey, 1 tsp, l. mustard, salt, pepper.

Chop the apples, place them together with all the other ingredients in a bowl and beat everything with a mixer until a homogeneous mass is formed. Lastly, add salt and pepper to taste. Keep refrigerated.

Apple-orange delight

3 apples, 2 oranges, 1 small onion, 0.5 lemon, 1 bay leaf,salt, sugar, pepper, cinnamon, cloves.

Place chopped apples, oranges, onions, bay leaves, zest of 0.5 lemon and lemon juice in a saucepan and simmer until the apples are soft. Then add salt, pepper, add spices, sugar if necessary, and mix. Keep refrigerated.

This sauce can be made from any jam by heating it to a liquid state and adding finely chopped onion, garlic, salt, pepper, lemon zest, lemon juice, mustard so that the mass is sweet and sour and spicy (it burns the tongue). If you want to get chutney, break it all up with a mixer, if it’s a real chutney, leave it as is, in pieces.

Apple and green pea paste

500 g green peas (frozen or canned), 1 onion, 2 large sweet and sour apples, vegetable oil.

Frozen peas should be boiled in a small amount of water (4-5 minutes). Finely chop the onions and apples and simmer them in oil in a frying pan until soft. Combine peas with apples and onions and puree with a mixer. Hold for another 2-3 minutes. on low heat.

“Pay the most strict and active attention to this daily action of yours, to eating and drinking, because your spiritual, social and family activity depends very much on food and drink, on their quality and quantity.”

Holy Righteous John of Kronstadt