Let's make the chutney first so it has time to chill.
Boil water. Pour over tamarind pulp and let sit for 20 minutes. Strain the pulp, pressing out all of the liquid, until you only have dry pulp remaining and discard the pulp.
Using a food processor or mortar and pestle, grind the garlic, shadoe beny and Scotch Bonnet well.
In a saucepan, combine tamarind liquid, with grinded garlic, etc. Add brown sugar and salt.
Bring to a boil. Simmer for 20 minutes.
Strain and cool.
In a food processor, combine spinach, garlic and Scotch Bonnet. Process well. Add split peas and process well, scraping the sides of the processor every few minutes, to ensure a properly processed spinach-split pea paste.
Transfer to a large bowl and add all other ingredients. Mix well.
Heat enough oil for deep frying to 350 F. Add spoonfuls of batter and fry until browned on all sides.
Serve spinach phulourie with the tamarind chutney.