I've started making mustard at home recently and wondered if I could make similar preparations from vinegar and other seeds, for example fenugreek.
The result I'm trying to achieve is a palatable paste made from vinegar and a seed or seeds other than mustard seed. The paste might be used for purposes similar to those for which mustard is used, for example as an ingredient in salad dressings, a spread in sandwiches, or a dip for sausages.
Have you tried this, or do you have an opinion on whether the resulting preparation is likely to be palatable? Are there any culinary seeds that are more or less likely to be suited to making this type of preparation?