Guava-banana ketchup goes well with cassava root, grilled or roasted meats and vegetables.
Using a heavy-bottomed pan sauté the onion in vegetable oil until transparent, about 5 to 7 minutes over a medium heat.
Add banana and cook over medium heat for 5 minutes, stirring constantly to avoid sticking.
Mix in the guava paste mixture, brown sugar, raisins, curry powder, orange juice, and 1 tbsp of the vinegar.
Bring to a boil, reduce heat and simmer 15 minutes. The mixture should have the consistency of apple-sauce when hot, but will firm up as it cools.
Remove from heat and stir in the remaining vinegar, the lime juice, and salt and pepper to taste.
Mix 4 oz (1/2 cup) guava paste with some orange (1 cup) juice before adding to the pan. It will make easier to blend the paste into the sauce.
If you don't have guava paste, substitute 4 oz guava paste (1/2 cup) with 8 oz guava jelly (1 cup) and use only 1 cup orange juice in total:
mix 1/2 cup orange juice with the guava jelly, before adding to the pan, and add 1/2 cup to the ketchup on its own.