1. In a bowl, combine 1/2 cup (120 ml) of mango chutney, 2 tablespoons (30 ml) of sambal oelek, and 1 teaspoon (5 ml) of curry powder.

2. Mix well until the spices are fully incorporated into the chutney, creating a smooth paste.

3. In a separate bowl, whisk 1 cup (240 ml) of Turkish yogurt, also known as süzme yogurt, until smooth and creamy.

4. Gradually add 2 tablespoons (30 ml) of mayonnaise to the yogurt, whisking continuously until the mixture is well combined and smooth.

5. Add the mango chutney mixture to the yogurt mixture and mix until smooth and creamy, making sure there are no lumps.

6. Refrigerate the mixture for at least 30 minutes at 39°F (4°C) to allow the flavors to meld together.

7. Serve the sauce chilled at 46°F (8°C) or at room temperature around 73°F (23°C).