Confession: I’m not Jewish, and I’ve never celebrated a Passover in my life. But I’m fascinated by rich Jewish history and culture, so I’m learning more through their food. I’m so glad I am, too, because this apple and walnut chutney – called Charoset (ha-ROE-set) – is DELICIOUS!

From what I have read, this recipe is highly customizable. It’s foundation is apples and walnuts, but feel free to add or subtract ingredients based on your preferences, as many Jewish families have passed down their unique variation of Charoset for generations.

For example, the apples in Charoset are traditionally shredded and/or pounded into a paste, resembling the mortar in the bricks that the Jewish slaves were forced to build in Egypt before they were delivered in Exodus. This particular recipe, however, simply calls for diced apples, resulting in a texture more like a chutney than a dip.

For Passover dinner – or Seder – Jewish families typically serve this dip with Matzah flatbread crackers on which to spread this delicious side dish. If you’re not Jewish, like me, this chutney would be fantastic with toasted cinnamon chips, tossed in a chicken salad, or even as a pie filling.

A COUPLE TIPS

Instead of plain raisins, you can personalize your Charoset with other dried fruits. Figs and dates are popular. I personally recommend using Trader Joe’s Golden Berry Blend of dried raisins, golden raisins, dried blueberries, cranberries, and cherries.

Traditionally, red wine is used in Charoset. Instead, this recipe uses grape juice. Some recipes also use pomegranate juice or orange juice. Just remember that if you’re taking this to a Jewish Passover celebration, your juice/wine needs to be Kosher.

Toasting your walnuts first will develop more flavor! Simply roast them in an 350F oven for 7-10 minutes. Keep an eye on them, however, as they can burn quickly!

This takes great right out of the bowl, but it tastes even better if you make it the day before you want to serve it! If you can, plan accordingly.

Jewish Charoset
(Original recipe: Lexi’s Kitchen)

4 C red apples, finely diced
1 TBSP ground cinnamon
1/3 cup Kosher concord grape juice (like Kedem)
1–1/2 cup walnuts, toasted and finely chopped
1 TBSP honey
1/2 C raisins

In large bowl, stir together all ingredients. Store, covered, in the refrigerator until ready to serve.