Chestnut Charoset

Chestnut Charoset
Photo: Nico Schinco
Prep Time:
10 mins
Total Time:
8 hrs
4 cups

No Passover seder plate is complete without charoset. Our version of this crunchy, cinnamon-y apple chutney puts a twist on tradition by subbing in chestnuts for the usual walnuts. The result is a rich, buttery flavor that balances savory and sweet, and pairs perfectly with matzoh.


  • 2 apples, such as honeycrisp, cored and chopped

  • 1 cup chopped pre-roasted chestnuts, canned or bagged

  • cup sweet red wine, such as Lambrusco

  • 1 teaspoon ground cinnamon

  • 1 teaspoon sugar

  • Kosher salt


  1. In a medium bowl, combine apples, chestnuts, wine, cinnamon, sugar, and a pinch of salt and toss until combined. Serve or cover and refrigerate overnight.

Cook's Notes

You can save time by assembling this spread the day ahead—the acid in the wine will keep the cut fruit from browning.

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