I've seen charoset made in various consistencies. Some are chunky with loose pieces of apples and nuts in a bit of wine or grape juice - the wine is not incorporated into the mix, so the pieces are just marinating in the wine.
Others make more of a loose mix. It looks much like applesauce with a few apple chunks and crunchy nut pieces. It has a loose consistency.
Others make it very thick, probably by adding a lot of ground nuts. If you put the charoset on a spoon and hold the spoon upside down, the charoset sticks to the spoon for a while.
Is there any halachic requirement or minhagim for the thickness / consistency of charoset?