The Singapore edition (i.e. without making the pickles yourself)
295 g (one whole jar) of Sainsbury's Sweet Picalilli 205 g of mayonnaise (we always use Heinz or Hellman's) 1 tsp English mustard 1/2 tsp garlic salt 1/2 tsp curry powder
Blend until the chunks in the picalilli are gone. Refrigerate for storage.