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Every year I end up with the same problem - multiple kinds of mustard (this year think red currant mustard, cream mustard, crab apple mustarda,...), uncommon pickles (kelp pickles, Japanese turnip pickles), sauces for holiday desserts (only rum sauce this time), jams (gooseberry, rhubarb, sour cherry), chutneys, bruschetta toppings, cheese accompaniments .... you get the idea. Every year I find myself searching for ways to use them up ... sometimes more successfully than others. How do others find recipes or plan meals to get these used up? Or am I the only condiment-crazed holiday host?

It is not necessarily holiday time for me, I just occasionally find myself with an abundance of sauces/condiments.  I then make an effort to seek out recipes to use them up.  Part of it is that some condiments only come in biggish containers and a recipe may only call for a couple tablespoons.  That is why I do appreciate things like tomato paste that comes in a squeeze tube.  Easier for storage.  I don't really know how you'd do that for mustards though.  I usually have  a lot of chili pastes, Thai chili paste, Korean, etc.  They are easy to use up in various chilis, on ramen, in baked beans, etc.  Maybe check out some various mustard sauce recipes and see if you can use them up that way.   If I end up with a few pots of opened jam, I usually just make jam tarts and my family loves them so that works out.   As far as pickles, there are a lot of board type ideas.  If I end up with a lot of pickles/olives/chutneys, we will have nibbles for dinner.  Crackers, cheese, nuts, dried fruit, any accompaniments I want to use up.  I bought the book Platters and Boards and it has some great ideas for spreads.