Would pastes made from vinegar and seeds other than mustard seeds be palatable? 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?
Palatable is a very vague term. I think that some seed and vinegar preparations would have promise (sesame seeds and rice vinegar, perhaps lightly sweetened?), but others would be horrible (I can't imagine a caraway &amp; vinegar paste being good for most things). Even a condiment that would normally be gross (the caraway one mentioned) could be good in the right applications, for instance in a sandwich tailored specially to use it. 

I'd think this would be a good instance to just try out some formulations based on known flavor combinations and see how they work for you.