Heat the oil in a large stockpot over medium heat until shimmering. Add the turmeric and saute for a few minutes. At this point, you can add the vegetable scraps and saute until browned for a deeper layer of flavor, but it's not necessary. Add the remaining ingredients, cover and bring to a boil. Reduce heat and simmer for 30 minutes. Pour through a fine mesh strainer and transfer to multiple smaller containers (I use quart sized canning jars). Allow to cool to room temperature and transfer to the refrigerator for a few days or to the freezer for up to 6 months.
1) I didn't find the flavor from this amount of turmeric overpowering so you could try adding more if you like; 2) any of the herbs and spices are optional - just use what you have on hand and like; 3) this recipe makes about 8 cups.
Heat oil over medium heat in a 12" non-stick skillet until shimmering. Add the onions, salt and pepper and cook, stirring occasionally, until translucent and just starting to brown, about 5-7 minutes. Add the remaining ingredients and bring to a boil. Reduce to a simmer and cook until almost all of the liquid has evaporated and the mixture is jammy, about 15 minutes. Taste and adjust seasoning as needed. Transfer to an air-tight container and cool to room temperature. Store in the refrigerator for up to 2 weeks.