[8] The wet variety is made with fresh grated coconut and is typically served immediately after preparation.

[9] Homemade dried garlic chutney can be stored in bottles and will last up to four weeks.

[8] It is eaten either dry or mixed with yogurt,[3] curd, buttermilk or vegetable oil.

Garlic chutney is used for cooking in many Indian (especially Maharashtra,[3][10] Gujarat, Punjab, Rajasthan[11] and northern Karnataka[12]) and Pakistani homes.

[4] It is often eaten with fresh, hot bhakri (a flat, unleavened roti made from flour of grains such as jowar (sorghum), bajra (pearl millet), nachni (finger millet), etc.).