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Heat the oil or dripping in a saucepan over medium heat.
Add the onion and cook for 8–10 minutes until soft and lightly golden, but not deeply browned.
Add the garlic and cook for 30 seconds.
Stir in the flour, curry powder, and turmeric. Cook for 1-2 minutes, stirring constantly, until the flour smells slightly toasted and the spices bloom in the fat.
Gradually whisk in the stock, adding it slowly to avoid lumps.
Add the mango chutney or sugar, vinegar, salt, and white pepper.
Simmer gently for 15–20 minutes, stirring occasionally, until thick, glossy, and pourable. Taste and adjust with more salt, vinegar, or sweetness.