Combine all chopped apples, fresh lovage, cored and seeded sweet red bell peppers, peeled and chopped tomatoes (both ripe and green), peeled and chopped onions, minced garlic, golden raisins, minced ginger root, light packed brown sugar, white wine vinegar, mustard seeds, and celery seeds in a non-reactive pan.

Bring the mixture to a boil over medium-high heat, stirring constantly to prevent sticking.

Reduce the heat to medium-low and simmer uncovered, stirring frequently, for approximately 45 minutes, or until the chutney has thickened to your desired consistency.

Prepare your canning jars, lids, and boiling water bath canner according to standard canning procedures.

Fill the sterilized jars with the hot chutney mixture, leaving about 1/4 inch of headspace at the top of each jar.

Carefully wipe the rims of the jars with a clean, damp towel to ensure a good seal. Attach the lids securely.

Place the filled jars into the boiling water bath canner, ensuring they are fully submerged. Once the water returns to a boil, process the jars for 15 minutes to ensure proper preservation.