Indian Charoset

Indian charoset

I wanted to highlight the flavors of the Jewish Experience in India. Did you know that Jews have lived in India for over 2,500 years and were the first foreign religious group to enter the country?

It is not surprising that the combination of Indian flavors and Jewish Tradition creates such a delicious and unique charoset recipe. We hope that you will love the combination of flavors of the mango, papaya and cashews along with aromatic Indian Spices.

Explore our other international charoset recipes here!

Makes approximately 3 cups


  • 1 large papaya (or 2 small), peeled, seeded and finely chopped
  • 1 cup dried mango, diced
  • 3/4 cup whole raw cashews
  • juice of 1 lemon
  • 1/2 tsp freshly grated peeled ginger
  • 1/4 tsp cinnamon
  • 1/8 tsp each ground cloves and cardamom


Mix all ingredients together and serve. Recommend making fresh but you can make it a day ahead and refrigerate it. If you would like to tailor your recipe, you can add ground date paste to symbolize the mortar the slaves used to build the walls during their slavery in Egypt. For a different type of Indian Charoset, you can find inspiration from grinding the ingredients into a paste which is part of the recipe tradition of the Bene Israel Indian Jews.



Sabrina Kerbel

Thank you for posting this interesting charoset recipe. My parents and family are from the B’nai Israel community in India and the traditional charoset we make is made only from dates (what is now known as date molasses or silan). Dates are soaked in water, boiled, strained through a cheesecloth, then the remaining juice is boiled until a thick syrup. Ground walnuts are then sprinkled on top when ready to serve. There is quite a sizable B’nai Israel community in Toronto, Ontario (Canada), and we all make our charoset this way. The recipe you provided, while it sounds delicious, is definitely not the traditional B’nai Israel charoset.

Freya Binenfeld

I come from calcutta. We also only had date syrup and walnuts ground for our charoset. Iraqi I beleive.

Ray Massil

I agree with Sabrina , we are in Canada and we still make the date Charoset which was being made for years together.


I’m from Calcutta and this is the way we make it , too. Dates and ground walnuts. The best Iraqi charoset.❤️


I have blended multiple recipes and include apple@, pears, dates, apricots, mango, almonds cinnamon, honey, red wine. Sometimes, I add banana and even an orange including the rind. Simply process all in the food processor. Absolutely delicious. We eat it all week with yogurt, cottage cheese for breakfast/lunch, or as a side salsa with dinner.

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