First, make the chutney.
Using a mortar and pestle, bash the garlic and green chile into a fine paste.
Stir in the lemon juice, 1/3 teaspoon of salt, and 3 tablespoons (45 ml / 1.5 fl oz) of oil.
Finally, fold in the finely chopped cilantro and set aside.
Put 2 tablespoons (30 ml / 1 fl oz) of oil into a large, lidded frying pan or skillet over medium-high heat.
When the oil is hot, add the mustard seeds and curry leaves (if using). Stand back, as they will pop and crackle.
Once the popping subsides, add the sliced onion and fry for about 8 minutes, stirring occasionally, until softened and golden.
Add the grated ginger and cook for another 2 minutes until fragrant.
Stir in the bulgur wheat, toasting it for 30 seconds. Carefully pour in the 1¼ cups of boiling water, add ¾ teaspoon of salt, and stir.
Bring to a simmer, then cover with the lid, reduce the heat to low, and cook for 8-10 minutes, or until all the water has been absorbed.
Remove from the heat and let it stand, covered.
While the bulgur rests, cook the mushrooms.
Heat 1 tablespoon (15 ml / 0.5 fl oz) of oil in a separate frying pan over high heat. The key is a very hot pan and not overcrowding it.
Cook the mushrooms in 2-3 batches.
Add the first batch and fry, stirring infrequently, until burnished and tender (ceps ~3 mins, cremini ~2½ mins, chanterelles/oyster ~1 min).
Transfer each cooked batch to the pan with the bulgur wheat.
To serve, gently fluff the bulgur wheat and mushrooms with a fork.
Mix in most of the prepared chutney.
Serve immediately, garnished with the remaining chutney.
Don't overcrowd the pan when frying mushrooms.
Cook them in batches to ensure they fry rather than steam, which concentrates their flavor.
