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?

  • 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, 2016 at 16:44
  • Related: judaism.stackexchange.com/q/6848
    – msh210
    Apr 21, 2016 at 18:22

1 Answer 1


Chabad specifically makes it chunky and dry in order not to cause problems with gebrokts


You must log in to answer this question.

Not the answer you're looking for? Browse other questions tagged .