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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?

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  • maybe it has to do with whether you think it is a reminder of the apples or of the mortar. The gemara in Pesachim 116a says it has to have apples and be thick. Your mortar may vary. – rosends Apr 21 '16 at 16:44
  • Related: judaism.stackexchange.com/q/6848 – msh210 Apr 21 '16 at 18:22
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Chabad specifically makes it chunky and dry in order not to cause problems with gebrokts

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